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Caesar Salad Reinvented https://www.metro.ca/userfiles/image/recipes/salade-cesar-reinventee-6960.jpg PT10M PT20M PT30M
In a medium bowl, combine the bread, olive oil and salt and mix until everything is well coated. In a non-stick skillet, brown the croutons over medium-high heat, turning periodically with a spatula to prevent burning. Cook for around 5 to 10 minutes (cooking time may vary depending on the stove) or until lightly browned. Transfer to a plate. In the same skillet, cook the prosciutto over medium-high heat for about 5 to 10 minutes or until crisp. Set aside. In another medium bowl, mix the mayonnaise, yogurt, garlic, Worcestershire sauce, lemon juice and Dijon mustard with a whisk. Season to taste. Assemble the salad by mixing in a large bowl: the croutons, prosciutto, salad dressing and Boston lettuce. Grate over the Parmesan cheese and serve in bowls.
4
3 slices of whole wheat bread (wheat, whole grain), cut into 2 cm cubes 5 tsp. (25 mL) olive oil 1 pinch salt 1 to 2 prosciutto, cut into big diced pieces 3 1/2 Tbsp. (40 mL) low-fat mayonnaise 3 Tbsp. (45 mL) plain unsweetened yogurt 2 cloves of garlic, crushed 1 tsp. (5 mL) Worcestershire sauce 1/2 Tbsp. (2 mL) lemon juice 1 tsp. (5 mL) Dijon mustard fresh ground pepper to taste 2 of lettuce, shredded in big pieces 4 Tbsp. (60 mL) Parmesan cheese, grated into big pieces
Caesar Salad Reinvented

Caesar Salad Reinvented

Rate this recipe
3 Votes
4
servings
0:10
Preparation
0:20
COOKING
0:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 3
    slices of whole wheat bread (wheat, whole grain), cut into 2 cm cubes
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  • 5 tsp.
    (25 mL)
    olive oil
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    1 L

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  • 1 pinch
    salt
  • 1 to 2
    prosciutto, cut into big diced pieces
  • 3 1/2 Tbsp.
    (40 mL)
    low-fat mayonnaise
  • 3 Tbsp.
    (45 mL)
    plain unsweetened yogurt
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    IÖGO NOMAD DRINKABLE YOGURT

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    200 ml SELECTED VARIETIES

    LIBERTÉ GREEK YOGURT 4 X 100 g, 2 X 150 g or YOP DRINKABLE YOGURT 1 L

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    4 X 120 g, SELECTED VARIETIES

  • 2
    cloves of garlic, crushed
  • 1 tsp.
    (5 mL)
    Worcestershire sauce
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  • 1/2 Tbsp.
    (2 mL)
    lemon juice
  • 1 tsp.
    (5 mL)
    Dijon mustard
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  • fresh ground pepper to taste
  • 2
    of lettuce, shredded in big pieces
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    PRODUCT OF ONTARIO

    ROMAINE HEARTS

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    3 PK PRODUCT OF U.S.A.

    ORGANIC MICROGREENS 75 - 100 g PRODUCT OF ONTARIO OR ORGANIC LIVING LETTUCE 1 un. PRODUCT OF ONTARIO

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  • 4 Tbsp.
    (60 mL)
    Parmesan cheese, grated into big pieces
Imprimer ma sélection

Preparation

In a medium bowl, combine the bread, olive oil and salt and mix until everything is well coated.

In a non-stick skillet, brown the croutons over medium-high heat, turning periodically with a spatula to prevent burning. Cook for around 5 to 10 minutes (cooking time may vary depending on the stove) or until lightly browned. Transfer to a plate.

In the same skillet, cook the prosciutto over medium-high heat for about 5 to 10 minutes or until crisp. Set aside.

In another medium bowl, mix the mayonnaise, yogurt, garlic, Worcestershire sauce, lemon juice and Dijon mustard with a whisk. Season to taste.

Assemble the salad by mixing in a large bowl: the croutons, prosciutto, salad dressing and Boston lettuce. Grate over the Parmesan cheese and serve in bowls.

Source : Danone

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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