Caesar Salad

Difficulty | Serves 4 as a side dish | Book 1

healthy Caesar Salad

1 egg
½ cup 97% fat-free mayonnaise
4 anchovy fillets
1 tablespoon finely grated parmesan cheese (Kraft®)
1 tablespoon parsley chopped
2 tablespoons water

3 slices multigrain bread
cooking spray

¾ cup (90g) bacon short cut
1 large cos lettuce
1 punnet (250g) cherry tomatoes halved
1 tablespoon finely grated parmesan cheese (Kraft®)

Per serve
Kilojoules676 (cals 161)
GI RatingLow


Preheat oven to 200°C fan forced.

  1. Dressing (makes 1 cup): Boil egg for 6 minutes, cool slightly then shell. Place all ingredients except egg into food processor or blender, blend for 30 seconds. Add egg, blend for 10-15 seconds.
  2. Croutons: Toast bread, then cut into small cubes, place bread on baking tray. Lightly coat with cooking spray. Bake for 10-15 minutes, or until brown and hard.
  3. Assemble: Cut bacon into small cubes, microwave or dry fry bacon, drain on paper towel. Wash lettuce leaves, break into chunks and place in a large salad bowl.
  4. Scatter tomatoes and bacon over lettuce. Add ½ cup dressing (refrigerate remaining dressing for another time). Toss ingredients together.
  5. Sprinkle croutons and cheese on top. Serve

Not suitable to be frozen.

Dietitian's tip

At last a Caesar salad that is low in kilojoules and saturated fat making this a great choice for people with diabetes who want to lose weight.

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