Caesar Salad

Yield:  4 servings

Croutons:

• 1 large (6.5-inch) whole wheat pita
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper

Dressing:

• 1/3 cup buttermilk (low-fat or non-fat)
• 3 tablespoons low-fat mayonnaise
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 anchovy fillets, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon olive oil

Salad:

• 1/3 cup parmesan, reduced-fat
• 1 package (approx. 1 pound) hearts of romaine lettuce, torn into bite size pieces
• 4 ounces grilled chicken for each serving (Optional)
• Lemon wedge (Optional)

Preheat the oven to 400 degrees Fahrenheit.  For the croutons…  tear pita into bite size pieces.  In a small bowl, toss pita with olive oil, garlic, salt, and pepper.  Bake until crisp, approximately 12 minutes.  For the dressing…  in a large salad bowl with wire whisk, or in a food processor, mix together buttermilk, mayonnaise, garlic, lemon juice, Dijon mustard, Worcestershire sauce, anchovies, salt, and pepper.  Slowly whisk in olive oil.  To serve…  add lettuce and croutons to dressing in bowl; toss to coat.  Top with parmesan cheese and chicken if desired.  Serve with a lemon wedge.

Recipe by AccentHealth Chef Donna Brousseau