Sunflower Caesar Salad
By á-4667
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Ingredients
- 1 soft cooked egg
- 3 tbsp. low-fat buttermilk
- 3 tbsp. nonfat plain yogurt
- 1 tbsp. fresh lemon juice
- 1 tbsp. balsamic vinegar
- 1 small garlic clove, minced
- 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1 large head romaine lettuce, cleaned and torn (about 12 cups)
- 1 cup reduced-fat croutons
- 1/4 c. grated Parmesan cheese
- 2 tbsp. dry roasted unsalted shelled sunflower seeds
Details
Preparation
Step 1
Place the egg, buttermilk, yogurt, lemon juice, vinegar, garlic, salt, and pepper in a blender or food processor and pulse until smooth, about 1 minute.
Place the lettuce in a large serving bowl. Pour the dressing over the lettuce and toss well. Sprinkle the salad with the croutons, cheese, and sunflower seeds. Serve at once.
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