Caesar Salad (light recipe) with Greilled Corn
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Ezekiel Bread, 1 slice (34g), well toasted and cut into 1/8"-cubesRomaine Lettuce, 3 cups, torn or cut into 1"-pieces Greek yogurt, plain, 0% fat, 1/3 cup Extra Virgin Olive Oil, 1 tbsp Worcestershire Sauce, 1 tbsp Lemon juice, 1/2 tbspAnchovy, 1 oz (1/2 can) 5-6 fillets, mashedGarlic, 1 small clove, mashedFreshly ground Black PepperParmesan Cheese, shredded, 2 tbsp Fresh sweet corn, 1/2 ear
1. Make the croutons.
Cook a slice of bread in a toaster till it is well done and crispy, cool it and cut into 1/8"-cubes.
2. Grill the corn.
Preheat the grill, spray fresh corn with a non-stick cooking spray. Cook it on grill for 10-15 minutes turning 3-4 times so each side is grilled. Cool it and cut the kernels.
3. Prepare the lettuce.
Wash, dry and tear (or cut) the leaves into bite-size pieces.
4. Make the sauce.
In a large bowl, put yogurt, olive oil, Worcestershire sauce, lemon juice, mashed garlic and anchovies together and whisk all the ingredients well till the sauce is smooth.
5. Add the lettuce into the bowl, add ground black pepper and mix gently covering all the lettuce leaves with the sauce.
5. Serve right away on a cool plate. Add more ground pepper if you wish, top the salad with croutons and grated Parmesan cheese. Top with grilled corn.
Note: if you do not serve the salad immediately, keep the prepared sauce and lettuce separately in the fridge.
Number of Servings: 2
Recipe submitted by SparkPeople user IRONORCHID.
Cook a slice of bread in a toaster till it is well done and crispy, cool it and cut into 1/8"-cubes.
2. Grill the corn.
Preheat the grill, spray fresh corn with a non-stick cooking spray. Cook it on grill for 10-15 minutes turning 3-4 times so each side is grilled. Cool it and cut the kernels.
3. Prepare the lettuce.
Wash, dry and tear (or cut) the leaves into bite-size pieces.
4. Make the sauce.
In a large bowl, put yogurt, olive oil, Worcestershire sauce, lemon juice, mashed garlic and anchovies together and whisk all the ingredients well till the sauce is smooth.
5. Add the lettuce into the bowl, add ground black pepper and mix gently covering all the lettuce leaves with the sauce.
5. Serve right away on a cool plate. Add more ground pepper if you wish, top the salad with croutons and grated Parmesan cheese. Top with grilled corn.
Note: if you do not serve the salad immediately, keep the prepared sauce and lettuce separately in the fridge.
Number of Servings: 2
Recipe submitted by SparkPeople user IRONORCHID.
Nutritional Info Amount Per Serving
- Calories: 213.0
- Total Fat: 10.0 g
- Cholesterol: 13.2 mg
- Sodium: 656.7 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 3.7 g
- Protein: 12.9 g
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