Caesar Salad (light recipe) with Greilled Corn
 with Greilled Corn Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Caesar Salad (light recipe) with Greilled Corn calories by ingredient
Introduction
This lighter recipe of the well-known salad has all the true taste of a regular one, if not even better. Do not skip the anchovies and garlic, these are the main ingredients. This lighter recipe of the well-known salad has all the true taste of a regular one, if not even better. Do not skip the anchovies and garlic, these are the main ingredients.Number of Servings: 2
Ingredients
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Ezekiel Bread, 1 slice (34g), well toasted and cut into 1/8"-cubes
Romaine 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 tbsp
Anchovy, 1 oz (1/2 can) 5-6 fillets, mashed
Garlic, 1 small clove, mashed
Freshly ground Black Pepper
Parmesan Cheese, shredded, 2 tbsp
Fresh sweet corn, 1/2 ear
Directions
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.
Member Ratings For This Recipe
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CD24382931
