Healthier Caesar Salad

Ingredients

Dressing:

1/4 cup / 50 ml

EGG Creations! Fat Free Original or Naturegg Omega Plus, well shaken

2 tbsp / 30 ml

finely grated Parmesan cheese

1 tbsp / 15 ml

lemon juice

1

clove garlic, minced

2 tsp / 10 ml

Dijon mustard

1/4 tsp / 1 ml

finely grated lemon zest

1/4 tsp / 1 ml

Worcestershire sauce

Pinch

each salt and pepper

1/4 cup / 50 ml

olive oil

Salad:

2

whole-wheat pitas

9 cup / 2.25 l

torn Romaine lettuce

2 tbsp / 30 ml

chopped sun-dried tomatoes

shaved Parmesan (optional to taste)

Directions

1. Dressing: Combine the eggs, Parmesan cheese, lemon juice, garlic, mustard, lemon zest, Worcestershire, salt and pepper in a blender. Blend until smooth; with the motor running, slowly drizzle in the olive oil until the mixture is combined and thickened. Makes 1/2 cup (125 mL) dressing.

2. Salad: Preheat the oven to 350°F (180°C). Cut pitas into wedges (separate pitas into two thin layers if they are pocket-style). Spread the pita wedges in a single layer on a baking sheet. Toast for 10 minutes or until golden and crisp.

3. Toss the lettuce, pita chips and sun-dried tomatoes with just enough dressing to coat lightly. Serve with additional Parmesan if preferred.

Tips

1. Make the dressing using a whisk if you don't have a blender.

2. Top with grilled chicken or shrimp for a main course salad.

3. Transfer un-used dressing to a clean, container with a lid and reserve, in the refrigerator, for up to 2 days.