Mediterranean Caesar Salad
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 139.2
- Total Fat: 9.9 g
- Cholesterol: 6.7 mg
- Sodium: 367.2 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 2.3 g
- Protein: 5.8 g
View full nutritional breakdown of Mediterranean Caesar Salad calories by ingredient
Introduction
From the Eating Clean magazine. The dressing on this is ABSOLUTELY delicious! Tastes totally like the real thing!! From the Eating Clean magazine. The dressing on this is ABSOLUTELY delicious! Tastes totally like the real thing!!Number of Servings: 6
Ingredients
-
Dressing:
300 g pkg soft tofu
2 to 3 garlic cloves, minced
2 anchovies, chopped
1/4 cup freshly squeezed lemon juice
3 tbsp extra virgin olive oil
1 tbsp Dijon Mustard
1/2 tsp sea salt
Salad
2 cups broccoli florets
1 roasted red pepper, thickly slice
1 head romaine lettuce, coarsely chopped
1/2 cup shredded basil leaves
1/4 cup low fat fet cheese, crumbled
Directions
Instructions:
1) For the dressing whirl all ingredients in a food processor or blender until combined.
2) For the salad, boil broccoli until tender-crisp, about 2 minutes, then drain and rinse under cold water to stop cooking. Gently squeeze out excess water and pat dry with paper towels. Place in a large bowl and add roasted pepper, romaine, basil and feta.
3) Pour half of dressing over salad.
Toss to mix, then add more dressing if needed. Cover and refrigerate leftover dressing. It will keep well for at least 3 days.
Number of Servings: 6
Recipe submitted by SparkPeople user MSDESERTRODENT.
1) For the dressing whirl all ingredients in a food processor or blender until combined.
2) For the salad, boil broccoli until tender-crisp, about 2 minutes, then drain and rinse under cold water to stop cooking. Gently squeeze out excess water and pat dry with paper towels. Place in a large bowl and add roasted pepper, romaine, basil and feta.
3) Pour half of dressing over salad.
Toss to mix, then add more dressing if needed. Cover and refrigerate leftover dressing. It will keep well for at least 3 days.
Number of Servings: 6
Recipe submitted by SparkPeople user MSDESERTRODENT.