Healthier Caesar Salad

Revamped to contain less fat and salt, this new and improved Caesar salad is as delicious as the original.

nutritional info

Nutritional Information

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Dressing:
1/4 cup / 50 ml	EGG Creations! Fat Free Original or Naturegg Omega Plus, well shaken
2 tbsp / 30 ml	finely grated Parmesan cheese
1 tbsp / 15 ml	lemon juice
1	clove garlic, minced
2 tsp / 10 ml	Dijon mustard
1/4 tsp / 1 ml	finely grated lemon zest
1/4 tsp / 1 ml	Worcestershire sauce
Pinch	each salt and pepper
1/4 cup / 50 ml	olive oil
Salad:
2	whole-wheat pitas
9 cup / 2.25 l	torn Romaine lettuce
2 tbsp / 30 ml	chopped sun-dried tomatoes
	shaved Parmesan (optional to taste)

Dressing: Combine the eggs, Parmesan cheese, lemon juice, garlic, mustard, lemon zest, Worcestershire, salt and pepper in a blender. Blend until smooth; with the motor running, slowly drizzle in the olive oil until the mixture is combined and thickened. Makes 1/2 cup (125 mL) dressing.
Salad: Preheat the oven to 350°F (180°C). Cut pitas into wedges (separate pitas into two thin layers if they are pocket-style). Spread the pita wedges in a single layer on a baking sheet. Toast for 10 minutes or until golden and crisp.
Toss the lettuce, pita chips and sun-dried tomatoes with just enough dressing to coat lightly. Serve with additional Parmesan if preferred.

Make the dressing using a whisk if you don't have a blender.
Top with grilled chicken or shrimp for a main course salad.
Transfer un-used dressing to a clean, container with a lid and reserve, in the refrigerator, for up to 2 days.

This recipe was made with:

The same great taste with none of the fat.

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Brush pastry and bread dough with Egg Creations Fat Free Original before baking to add a glossy colour.