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Salad dressings are supposed to add flavor, but this one also adds nutritional content. Most of us can eat a Caesar-style salad any day with any dairy meal. Now, with no mayo or egg yolks and very minimal oil, it’s actually a healthful side. This dressing is also a great option for those who are allergic to eggs. Now that I’m using Greek on my Caesar, I ought to try using Greek on my Greek.
8 ounces chopped romaine lettuce
1 ear corn on the cob, in the husk
1/4 cup Gefen Black Olives, sliced
1 slice whole-wheat bread, cut into cubes, toasted
Parmesan cheese, for sprinkling
1 (6-ounce) container plain nonfat Greek yogurt
2 tablespoons lemon juice
1 teaspoon Tonnelli Worcestershire Sauce
1 teaspoon Haddar Dijon Mustard
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1/2 teaspoon salt
a few cracks freshly ground Gefen Black Pepper
1 tablespoon grated Parmesan cheese
2 tablespoons Gefen Olive Oil
Microwave corn in the husk for eight minutes.
Let cool, remove husk, and slice off kernels.
Combine lettuce, corn, and olives in a large bowl.
In a bowl, whisk together yogurt, lemon juice, Worcestershire sauce, mustard, garlic, salt, pepper, and Parmesan.
Whisk in olive oil.
Toss dressing with salad.
Top with croutons and Parmesan.
Photos by Esti Photography
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