Sunflower caesar salad

Total Time
9 min
9 min
0 min
Here, we’ve substituted tangy buttermilk and yogurt, spiked with lemon, garlic, and balsamic vinegar to create a creamy and flavorful dressing.


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


  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.
To make your own croutons, cut a French baguette into 1-inch cubes. Spray a baking sheet with nonstick spray. Arrange the croutons in a single layer on the sheet. Mist lightly with nonstick spray; sprinkle with 1 teaspoon herbes de Provence (found in the spice section of most supermarkets) and 2 tablespoons finely grated Parmesan cheese and bake in a preheated 375°F oven until lightly browned, about 8 minutes. Store in an airtight container at room temperature for up to 2 days, or in a zip-close plastic bag in the freezer for up to 2 weeks.Sunflower seeds add crunch and their natural oil gives extra flavor.

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