Caesar Salad

Serves 4

24 minutes

Ingredients

1 large head romaine lettuce 
4 cups cubed bread 
2 tablespoon olive oil 
1 teaspoon onion or garlic powder 
½ cup low fat yogurt
¼ cup grated parmesan cheese
2 tablespoons olive oil
2 cloves garlic, minced
1 lemon, zested 
1 tablespoon worcestershire sauce
1 teaspoon dijon mustard
¼ teaspoon fine sea salt
¼ teaspoon ground black pepper

Directions

1. Wash and spin dry romaine lettuce and slice into bite size pieces. Place in a large bowl. 

2. Preheat the oven to 325F. In a separate large bowl, toss together cubed bread, olive oil and onion powder. Place the bread crumbs on a baking sheet with parchment paper and bake the croutons for 5-8 minutes. The softer the bread is, the more time it will take to bake. Once the croutons are crisp on golden, remove them from the oven and set aside to cool. 

3. In a small bowl, whisk together the yogurt, parmesan cheese, olive oil, garlic, lemon zest, worcestershire, dijon, salt and pepper. Pour dressing into the romaine, toss well, add croutons on top and serve. 

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Quick Tips

• Romaine lettuce is a good source of Vitamin K, manganese and potassium.

• This dressing can be kept in the fridge for 3 days. 

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