Salad Dressing

Quick Caesar Dressing

4 anchovy fillets, mashed

1 medium garlic clove, crushed

4 teaspoons Worcestershire sauce

4 teaspoons olive oil

4 teaspoons lemon juice

1 tablespoon mayonnaise

Place anchovies, garlic, Worcestershire sauce, olive oil and lemon juice in the bowl of a food processor and blend thoroughly, or mash together by hand. Add the mayonnaise and blend. Makes 2 servings.

Per serving: 158 calories (87 percent from fat), 15.2 g fat (2.2 g saturated, 8.2 g monounsaturated), 9 mg cholesterol, 2.2 g protein, 3.6 g carbohydrates, 0.1 g fiber, 412 mg sodium.

Main Dish

Shrimp Caesar Wrap

2 teaspoons olive oil

6 anchovies, rinsed

3/4 pound medium shrimp, peeled and cut in half

4 (10-inch) flour tortillas

1/4 cup Quick Caesar Dressing (see recipe) or low-fat bottled

6 large Romaine lettuce leaves

2 tablespoons grated fresh Parmesan cheese

Freshly ground pepper

2 ripe tomatoes sliced

Heat oil in a medium-size nonstick skillet over medium-high heat. Add anchovies and sauté 30 seconds. Add shrimp and sauté 2 minutes. Remove skillet from heat and leave shrimp in skillet to finish cooking.

Wrap tortillas in paper towels and heat in microwave oven on high for 30 seconds to soften. Discard paper towel and place tortillas on a counter top. Spread dressing over each. Tear lettuce into bite-size pieces. Place evenly over dressing. Sprinkle Parmesan over lettuce.

Spoon shrimp onto lettuce, adding any juices from skillet. Add pepper to taste. Fold in edges and tightly roll up tortilla to make a neat package. Slice in the middle and divide between two dinner plates. Add sliced tomatoes on the side. Makes 2 servings.

Per serving: 572 calories (25 percent from fat), 16.1 g fat (4.1 g saturated, 5 g monounsaturated), 272 mg cholesterol, 48.2 g protein, 55.8 g carbohydrates, 7.3 g fiber, 1,530 mg sodium.