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Caesar Salad Reinvented

Caesar Salad Reinvented

Nathalie Rivard

Nathalie Rivard

Healthy eating:

Web specialist, journalist and full-time foodie

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We all love Caesar salad, but less so all the fat it contains. So here is a lighter version that is equally delicious, so you can enjoy it more often. The secret? Replace the eggs and oil with plain probiotic yogurt, low-fat mayonnaise and just a small amount of prosciutto.

Caesar salad, reinvented

Serves 4

Preparation time: 10 minutes approx.

Cooking time: 10 to 20 minutes

INGREDIENTS

  • 3 slices of whole wheat bread (wheat, whole grain), cut into 2 cm cubes
  • 5 tsp (25 ml) olive oil
  • 1 pinch of salt
  • 1 to 2 thick slices of prosciutto, cut into big diced pieces
  • 3 ½ tbsp l (52 ml) low-fat mayonnaise
  • 3 tbsp (45 ml) plain unsweetened Activia yogurt
  • 2 cloves of garlic, crushed
  • 1 tsp (5 ml) Worcestershire sauce
  • 1 ½ tbsp (22 ml) lemon juice
  • 1 tsp (5 ml) Dijon mustard
  • Fresh ground pepper, to taste
  • 2 heads of Boston lettuce, shredded in big pieces
  • 4 tbsp (60 ml) parmesan cheese, grated into big pieces

COOKING INSTRUCTIONS:

  1. In a medium bowl, combine the bread, olive oil and salt and mix until everything is well coated.
  2. In a non-stick skillet, brown the croutons over medium-high heat, turning periodically with a spatula to prevent burning. Cook for around 5 to 10 minutes (cooking time may vary depending on the stove) or until lightly browned. Transfer to a plate.
  3. In the same skillet, cook the prosciutto over medium-high heat for about 5 to 10 minutes or until crisp. Set aside.
  4. In another medium bowl, mix the mayonnaise, yogurt, garlic, Worcestershire sauce, lemon juice and Dijon mustard with a whisk. Season to taste.
  5. Assemble the salad by mixing in a large bowl: the croutons, prosciutto, salad dressing and Boston lettuce. Grate over the Parmesan cheese and serve in bowls.

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Amanda Riva

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Professional Recipe Developer & Owner of The Hot Plate.

Professional Recipe Developer & Owner of The Hot Plate. Saveur Magazine named Amanda one of North America’s Top 100 Home Cooks at the age of 20. Since then she’s started her own full service test kitchen to help brands like Danone create mouth-watering recipes designed for home cooks. Amanda’s goal is to help inspire culinary confidence. Whether she’s contributing to the Food Network, Huffington Post or Kin Community; Amanda is always looking for new ways to help home cooks rediscover mealtime using quality ingredients. You can watch Amanda on her online cooking show, The Hot Plate, on her website and YouTube page.

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Andréanne Tremblay-Lebeau

Andréanne Tremblay-Lebeau

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Andreanne earned a bachelor’s and master’s degree in nutrition from the Université de Montréal. As a registered dietitian, she specializes in healthy weight management, healthy eating, nutrition education and cooking. She has shared her passion for food by contributing to the writing of the Québec Celiac Foundation cookbook in Montréal and by giving cooking workshops for primary school children and university students.

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