Okay, I know it sounds so boring that I am putting in a recipe for Caesar Salad. Who doesn’t just buy Renee’s dressing? I was left without any salad greens today, and the only lettuce I could buy at our local store was a head of romaine. I thought this dressing sounded pretty good, and it did turn out to be easy and flavourful, so what the hell. It can be used as dip for veggies too. A 6.5 oz serving is 150 calories, that’s almost a cup! A cup of delicious dip when you are starving, hello.
Caesar Salad – Low Fat
adapted from Moosewood Restaurant Low-Fat Favourites
Dressing: (makes about 1 cup)
2 hard-boiled eggs
1 tsp dijon mustard
1 clove garlic, minced
1/3 cup low fat cottage cheese
2 kalamata olives, pitted and minced
2 Tbsp olive oil
1 Tbsp red wine vinegar
3 Tbsp fresh lemon juice
2 tsp worchestershire sauce (*to make this GF, use GF tamari sauce instead)
salt and pepper to taste
1 medium head of romaine lettuce, torn into bite size pieces
1/2 cup freshly grated parmesan cheese
2 hard-boiled eggs, sliced
In food processor or blender, combine dressing ingredients, except salt and pepper — puree until smooth. Add salt and pepper to taste. Cover and refrigerate. (will keep for several days in fridge).
Wash and dry lettuce, tear into bite-size pieces. Toss with about 1/3 cup of dressing to coat. Sprinkle with grated cheese, add sliced hard-boiled egg. Serve immediately. (serves 4)
Can’t wait to try this one….I have been craving caesar salad like crazy these days….the raw egg always makes me weary…..this looks delicious (and it uses cooked egg)!