Sunflower Caesar salad
3
Points®
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
1 large egg(s)
1% low fat buttermilk
3 Tbsp
Plain whole milk yogurt
3 Tbsp
Fresh lemon juice
1 Tbsp
Balsamic vinegar
1 Tbsp
Garlic
1 clove(s)
Table salt
¼ tsp
Black pepper
¼ tsp
Romaine lettuce
12 cup(s), shredded
Fat-free packaged croutons
1 cup(s)
Grated Parmesan cheese
¼ cup(s)
Sunflower seeds (unsalted, dry roasted or raw, no oil or sugar added)
2 Tbsp
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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