Skinny Caesar Salad with Grilled Romaine | Pampered Chef

croutons

🥗Healthier: toasted whole grain bread

💰Cheaper: store-bought croutons

Whole grain bread is more nutritious.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast is lower in calories and adds flavor.

Caesar dressing

🥗Healthier: yogurt-based dressing

💰Cheaper: homemade dressing

Yogurt-based dressings are lighter and can be made at home.

Start by making the dressing: add yogurt, lemon juice, red wine vinegar, Worcestershire sauce, Dijon mustard, black pepper, and olive oil to a bowl and mix well.

Cut a baguette into cubes and place in a medium bowl.

Toss the bread cubes with olive oil and garlic and herbs.

Heat a pan over medium-high heat for 3 to 5 minutes.

Cut fresh asparagus into 1-inch pieces and slice zucchini in half lengthwise, then slice into half moons.

Place the asparagus and zucchini on one side of the pan and the bread pieces on the other side.

Grill for 5 to 6 minutes or until grill marks appear and the bread is toasted, turning the bread and vegetables a few times as they cook.

Cut two romaine hearts in half lengthwise, keeping the root end intact.

Brush the cut sides of the romaine with a little bit of the dressing.

Place the romaine cut side down in the pan and grill for about 2 to 5 minutes until grill marks appear, turning occasionally.

Let the grilled romaine cool for a couple of minutes before cutting it into bite-sized pieces and adding to a bowl.

Slice the remaining fresh romaine and add it to the salad for extra crunch.

Quick slice the eggs and add them to the bowl.

Pour about half a cup of the dressing over the salad and grate fresh Parmesan on top.

Serve the salad immediately to prevent the leaves from wilting.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens