Caesar salad
3
Points®
Total time: 23 min • Prep: 15 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
With prosciutto instead of bacon and natural yoghurt as the dressing, our Caesar salad is packed with flavour and is better for you.
Ingredients
99% fat-free, plain or natural yoghurt, unsweetened
⅓ cup(s), (80g)
Lemon juice
1 tbs
Dijon mustard
1 tsp
Garlic
1 clove(s), crushed
Egg(s)
4 medium
Wholemeal pita bread
1 large, (68g)
Prosciutto fat trimmed
4 slice(s), (50g)
Cos lettuce
6 cup(s), (2 baby) leaves torn
Lebanese cucumber
1 medium, halved lengthways and sliced
Cherry tomatoes
200 g, halved
Shaved parmesan cheese
20 g, finely shaved
Oil spray
2 x 3 second spray(s)
Instructions
1
Combine yoghurt, juice, mustard and garlic in a small bowl. Season with salt, cover and refrigerate until required.
2
Gently lower eggs into a saucepan of boiling water. Boil for 8 minutes. Drain and cool eggs in a bowl of iced water, then peel and cut into quarters.
3
Meanwhile, heat a BBQ, chargrill pan or heavy-based frying pan over medium heat. Lightly spray each side of bread with oil and cook for 2 minutes on each side or until crisp. Cool on paper towels.
4
Arrange lettuce on a platter or serving plates. Top with cucumber, tomato and egg, then break up bread and prosciutto and sprinkle on top. Drizzle with dressing (thin with a little water if necessary) then sprinkle with cheese. Season with pepper and serve.
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