Anyday Potato Caesar Salad |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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An easy 3-step recipe for a zingy dressing that replaces mayonnaise with cream and yogurt to boost the calcium and vitamins. Ingredients:
2 pounds small new potatoes |
salt |
1/4 cup freshly grated canadian parmesan cheese, divided |
4 slices bacon, cooked crisp and crumbled (optional) |
1 (10 ounce) package torn romaine lettuce |
dressing |
1 cup 10% cream |
2 cloves garlic |
2 tablespoons dijon mustard |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup freshly squeezed lemon juice |
1/4 cup plain yogurt |
salt and pepper |
Directions:
1. Scrub potatoes and cut in half or quarters, if larger. In a medium saucepan, cover potatoes with cold water. Bring to a boil over high heat; season water with salt. Reduce heat and boil gently for about 15 min or until potatoes are tender. Drain and transfer to a large bowl; let cool slightly.
2. Meanwhile, make Dressing: in a blender, combine cream, garlic, mustard, salt and pepper; puree until smooth. With motor running, pour in lemon juice. Add yogurt and pulse to blend. Let stand for 5 min or until thickened.
3. Add half of the Parmesan cheese and bacon (if using) to potatoes and pour in dressing; toss gently to coat. Just before serving, add lettuce and toss to combine. Divide among serving bowls and sprinkle with remaining Parmesan.
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