Sunflower Caesar Salad

By dette

Typically, a dressing for a Caesar salad to serve six wold ontin upwards of a half-cup of olive oil. Here, we've substituted tangy buttermilk and yogurt, spiked with lemon, garlic, and balsamic vinegar to creat a creamy and flavorful dressing. Sunflower seeds add cruch and their natural oil gives extra flavor.

Ingredients

• 1 soft-cooked egg
• 2 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
• 1/3 tsp freshly ground pepper
• 1 large head romaine lettuce, cleaned and torn (about
• 12 cups)
• 1 c. reduced-fat croutons
• 1/4 c grated paremsan cheese
• 2 tbsp dry-roasted, unsalted shelled sunflower seeds

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, aobut 1 mintue.

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.


82 cal; 4 g tot fat; 1 g sat fat; 39 mg chol; 236 mg sod; 6 g carb; 2 g fib; 6 g prot; 129 mg calc POINTS: 2

To make your own croutons, cut a French baguette into 1 inch cubes. Spray a baking sheet with nonstick spray. Arrange the croutons in a single layer on the sheet. Mist lightly with nosntick spray; sprinkle with 1 tsp berbes de provence (found in the spice section of most supermarkets) and 2 tbsp finely grated Parmesan cheese and bake in a preheated 375 degree oven until lightly browned, aoutt 8 mintues. Store in an airtight container at room temperature for up to 2 days, or in a zip-close plastic bag in the freezer for up to 2 weeks.