Caesar Salad

caesar salad

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

Salad

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)

simple ingredients

put dressing ingredients into processor

mixed dressing ready to go

Caesar salad