Sunflower Caesar salad
1 large, soft-cooked
3 Tbsp, lowfat 1%
Whole milk plain yogurt
Fresh lemon juice
1 medium clove(s), or to taste, minced
¼ tsp, freshly ground
12 cup(s), shredded, or 1 large head, cleaned and torn
Fat-free packaged croutons
Grated Parmesan cheese
2 Tbsp, dry-roasted, unsalted shelled variety
- 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.
- 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.