The Mighty Caesar

31 Aug

My apologies… this post is WAY overdue!  I made this Caesar Salad to accompany the Eggplant Parmesan from a week ago (er, two weeks ago) and I haven’t gotten around to posting the recipe until now.  The past couple of weeks have been busy– I had to pack up my kitchen into boxes, deal with frustrating movers, then try to find new homes for my gadgets while tripping over half-empty boxes and partially assembled furniture in my new “big city” apartment.  On the bright side, the unpacking is now done (ish) and I will be able to eat, drink, and be merry in my new space. Hurrah!

Enough of me, now onto the Caesar Salad.  I decided to call this the MIGHTY Caesar because the oil found in your typical Caesar dressing is replaced with cottage cheese and plain yogurt– good sources of protein and calcium, respectively– which will help make you… mighty!

As long as you have a food processor or a blender on hand, this dressing is a cinch to prepare and is so much healthier than traditional Caesar dressing.  I really like the tartness that the plain yogurt adds, although I must say that I’ve fooled a picky eater or two who thought this dressing made the salad taste just like “normal” Caesar salad.  See if you can fool your guests!

I love making Cajun croutons to accompany this Caesar dressing.  They, too, are incredibly easy to make and definitely beat the butter-laden store-bought kind.  Instead of bacon, I toasted a handful of sliced almonds in a dry pan over medium heat just until they were aromatic and a golden brown. Right before taking them off the heat, I added a splash of soy sauce and stirred quickly to coat.  The saltiness and crunchiness of the almonds made them taste almost like bacon bits (okay, maybe not) and complemented the salad well.
 

A Mighty Caesar Salad


 
Light Caesar Salad Dressing  (from EatingWell.com)

1 clove garlic, crushed
1/3 cup cottage cheese (1%)
1/2 cup plain non-fat yogurt
1/4 cup freshly grated Parmesan cheese
5 teaspoons white wine vinegar
1/2 teaspoon Worcestershire sauce
1/8 teaspoon of salt, or to taste (optional)
Freshly ground black pepper

Puree garlic and cottage cheese in a blender or food processor until smooth.  Add yogurt, Parmesan, white wine vinegar, and Worcestershire sauce and pulse to combine.  Season with salt and pepper to taste.  Cover and refrigerate for up to 2 days.

Makes about 1 cup.  Per 3 tbsp serving: 45 kcal, 1.6 g fat, 150 mg sodium

____________________________________________________________________________________________

Cajun Croutons  (from Cooking Light Magazine, July 1995)

2 cups whole wheat bread, cubed (I like to use whole wheat buns– you get a better crust to interior ratio!)
1 clove garlic, minced
2 teaspoons olive oil
3/4 teaspoon Cajun seasoning

Preheat oven to 375 degrees Fahrenheit.  Line a baking sheet with foil sprayed with cooking spray.

In a medium glass bowl, microwave oil, garlic, and Cajun seasoning on high for 40 to 60 seconds.  Add bread and toss well to coat.  Spread onto prepared baking sheet and bake for 10 to 12 minutes, checking frequently to ensure bread doesn’t burn.

Makes about 2 cups of croutons.

Advertisements

One Response to “The Mighty Caesar”

  1. Sarah August 31, 2011 at 9:32 pm #

    Sounds so delicious! I love replacing plain yogurt for other things in recipes…and I LOVE LOVE LOVE fooling people. Lisa, you know how to get me excited about food!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: