Sunflower Caesar salad

3
Total Time
9 min
Prep
9 min
Cook
0 min
Serves
6
Difficulty
Easy
Here, we’ve substituted tangy buttermilk and yogurt, spiked with lemon, garlic, and balsamic vinegar to create a creamy and flavorful dressing that mimics Caesar dressing. Once you make the dressing in a food processor and pulse until it's smooth, the rest of the prep process is simple! Pour the dressing over lettuce, a soft-cooked egg, and sunflower seeds, which add a crunch and their own natural oils. You'll then add the croutons, which, for this recipe, we listed as store-bought. However, if you're feeling fancy, you can make them yourself by baking 1-inch cubes of bread in the oven for 8 minutes at 375°F, then voila!

Ingredients

egg(s)

1 large, soft-cooked

low-fat buttermilk

3 Tbsp, lowfat 1%

whole milk plain yogurt

3 Tbsp

fresh lemon juice

1 Tbsp

balsamic vinegar

1 Tbsp

garlic clove(s)

1 medium clove(s), or to taste, minced

table salt

¼ tsp

black pepper

¼ tsp, freshly ground

romaine lettuce

12 cup(s), shredded, or 1 large head, cleaned and torn

fat-free packaged croutons

1 cup(s)

grated Parmesan cheese

¼ cup(s)

sunflower seeds

2 Tbsp, dry-roasted, unsalted shelled variety

Instructions

  1. Place the egg, buttermilk, yogurt, lemon juice, vinegar, garlic, salt, and pepper in a blender or food processor and pulse until smooth, about 1 minute.
  2. Place the lettuce in a large serving bowl. Pour the dressing over the ­lettuce and toss well. Sprinkle the salad with the croutons, cheese, and sunflower seeds. Serve at once.

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