Makes 4 servings
Dressing
1 egg
½ cup 80% less fat mayonnaise (Best Foods®)
4 anchovy fillets
1 tablespoon grated parmesan cheese
1 tablespoon fresh chopped parsley
2 tablespoons water
Croutons
3 slices whole wheat bread
cooking spray
Salad
¾ cup Canadian style bacon 95% fat free
1 large green leaf lettuce
1 x 8oz punnet cherry tomatoes cut in half
1 tablespoon grated parmesan cheese
To make 1 cup of Dressing Boil egg for 5 minutes, cool slightly then shell. Place all ingredients except egg into food processor or blender, blend for 30 seconds. Add egg, blend for 10-15 seconds.
To make Croutons Heat oven to 400°F (200°C) fan forced. Toast bread, then cut into small cubes, place bread on baking tray. Lightly coat with cooking spray then bake for 10-15 minutes, or until brown and hard.
To make Salad Cut bacon into small cubes then coat a non-stick frypan with cooking spray, fry bacon until cooked. Drain on paper towel. Wash lettuce leaves, break into chunks and place in a large salad bowl. Scatter tomatoes and bacon over lettuce. Add ½ cup dressing (refrigerate remaining dressing for another time). Toss ingredients together. Sprinkle croutons and cheese on top.
Variation
Chicken Caesar Salad – Replace bacon with 8oz raw skinless chicken breast, pan fried with cooking spray then sliced.
Dietitian’s tip
At last a Caesar salad that is low in calories and saturated fat, making this a great choice for people with diabetes who want to lose weight.
Not suitable to be frozen
Annette Sym will be launching her cookbook Symply Too Good To Be True on the 1st of March. For more info go to www.symplytoogood.com
