Spring Caesar Salad

I like to make a lightened up version that is healthy and tasty all at once. I usually add tomatoes in lieu of croutons to make it a touch healthier, I also use low-fat mayonnaise to keep the dressing very light. In this version I top the salad with grilled chicken, but it would be delicious with broiled salmon or grilled portobello mushrooms on top as well! —
 

Ingredients: 

  • 1 anchovy, finely chopped
  • 3 tablespoons grated Parmesan cheese
  • 1 ½ tablespoons fat-free mayonnaise
  • 1 lemon, juiced
  • 1 garlic clove, finely chopped
  • 1 teaspoon Dijon mustard
  • 1 dash Worcestershire sauce
  • ¼ cup olive oil

Salad:

  • 2 hearts of romaine, washed and roughly chopped
  • 2 grilled chicken breasts, thinly sliced
  • ½ cup small tomatoes, halved

Preparation:

1. In a large bowl mash the anchovy with fork tines, then whisk in the Parmesan, mayonnaise, lemon juice, Dijon, garlic, and Worcestershire sauce. Pour the olive oil in a steady stream into the bowl, whisking continuously.

2. Divide the lettuce leaves amongst two plates. Place about ¼ cup of the halved tomatoes on each plate. Drizzle the dressing over the top of the salads and top with the chicken breasts. Serve!

TRENDING
No content yet. Check back later!
X
Exit mobile version