Healthier Caesar Salad
Revamped to contain less fat and salt, this new and improved Caesar salad is as delicious as the original.
- Prep time: 10 min
- Makes: 6 Servings
- Cook time: 10 min
- Saturated Fat.2 g
- Fat.11 g
- Cholesterol.4 mg
- Carbohydrates.9 g
- Fibre.2 g
- Protein.4 g
- Sodium.204 mg
|1/4 cup / 50 ml||EGG Creations! Fat Free Original or Naturegg Omega Plus, well shaken|
|2 tbsp / 30 ml||finely grated Parmesan cheese|
|1 tbsp / 15 ml||lemon juice|
|1||clove garlic, minced|
|2 tsp / 10 ml||Dijon mustard|
|1/4 tsp / 1 ml||finely grated lemon zest|
|1/4 tsp / 1 ml||Worcestershire sauce|
|Pinch||each salt and pepper|
|1/4 cup / 50 ml||olive oil|
|9 cup / 2.25 l||torn Romaine lettuce|
|2 tbsp / 30 ml||chopped sun-dried tomatoes|
|shaved Parmesan (optional to taste)|
Dressing: Combine the eggs, Parmesan cheese, lemon juice, garlic, mustard, lemon zest, Worcestershire, salt and pepper in a blender. Blend until smooth; with the motor running, slowly drizzle in the olive oil until the mixture is combined and thickened. Makes 1/2 cup (125 mL) dressing.
Salad: Preheat the oven to 350°F (180°C). Cut pitas into wedges (separate pitas into two thin layers if they are pocket-style). Spread the pita wedges in a single layer on a baking sheet. Toast for 10 minutes or until golden and crisp.
Toss the lettuce, pita chips and sun-dried tomatoes with just enough dressing to coat lightly. Serve with additional Parmesan if preferred.
Make the dressing using a whisk if you don't have a blender.
Top with grilled chicken or shrimp for a main course salad.
Transfer un-used dressing to a clean, container with a lid and reserve, in the refrigerator, for up to 2 days.
Egg Creations Fat Free Original
The same great taste with none of the fat.Learn More