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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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By replacing most of the oil in a classic Caesar salad dressing with a purée of canned tuna we decrease the fat and increase the protein by eight times. The resulting dressing can makeover a simple green salad into a entrée that delivers protein, and transforms a popular creamy vinaigrette into a versatile cooking sauce. Ingredients:
1 can about 6 ounces light chunk tuna in water, drained |
1 large garlic clove, halved juice of |
1 lemon 1/4 cup red wine vinegar |
2 tablespoons extra-virgin olive oil |
1 tablespoon freshly grated parmesan cheese kosher salt, to taste |
1/4 teaspoon fresh ground black pepper |
1/4 cup nonfat milk |
1 gallon romaine leaf, that have been torn into bite-size pieces |
1/2 cup diced red onion |
1 1/2 cups croutons |
Directions:
1. To make the dressing, puree all of the dressing ingredients in a blender or food processor until smooth. Toss the romaine, red onion and dressing in a large salad bowl. Add the croutons and toss; serve immediately.
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