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Photo of Caesar salad by WW

Caesar salad

Total Time
23 min
15 min
8 min
With prosciutto instead of bacon and natural yoghurt as the dressing, our Caesar salad is packed with flavour and is better for you.


99% fat-free, plain or natural yoghurt, unsweetened

cup(s), (80g)

Lemon juice

1 tbs

Dijon mustard

1 tsp


1 clove(s), crushed


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)


  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.