Lightened-Up Creamy Caesar Salad
Caesar salad is often made with a mayonnaise-based dressing. My version uses low-fat yogurt and fat-free sour cream, which limits the fat in this classic recipe.
Dressing
1/4 cup (60 mL) fat-free sour cream
1/4 cup (60 mL) low-fat plain yogurt
1/4 tsp (1 mL) Dijon mustard
1/4 tsp (1 mL) Worcestershire sauce
1 garlic clove, minced
2 tsp (10 mL) extra-virgin olive oil
3 drops hot sauce (optional)
Salt and pepper to taste
Salad
1 head romaine lettuce, washed and ripped into pieces
2 strips cooked turkey bacon, chopped
4 whole-grain crackers, crumbled
1/4 cup (60 mL) freshly grated Parmesan cheese
Serves four.
If you like your food to have a bit of kick, add a couple of extra drops of hot sauce. Boxed croutons tend to be quite high in fat, so I crumble up different crackers as a substitute.
In a small bowl, whisk together dressing ingredients. Adjust seasoning to taste. In a large bowl, add romaine, dressing, bacon, crackers and half the Parmesan cheese. Gently fold together. Divide on four plates and sprinkle with remaining cheese.
Per serving: 154 calories, 8 g protein, 7 g fat (2 g saturated fat), 18 g carbohydrates, 6 g fibre, 14 mg cholesterol, 321 mg sodium
