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Caesar Salad
  • Serves 6
  • UNITS: 1.75 per serving
  • FAT POINTS: 1.5 per serving
  • CALORIES: 99 per serving
  • 1 Cos lettuce
  • 3 slices bread, brown or white
  • Fry Light
  • Half a teaspoon garlic salt
  • Freshly ground black pepper
  • 4 vine-ripened tomatoes or 12 cherry tomatoes, chopped
  • 12"/30cm cucumber, roughly chopped
  • 20 pitted olives, green or black or mixed
  • Half a red onion, sliced
  • 4oz/113g grated half fat cheese
  • 1 hard boiled egg, quartered
  • 2 tablespoons lemon juice
  • 2 cloves garlic, crushed
  • 3.5 fluid oz/85ml low fat yogurt
  • 3.5 fluid oz/85ml slimmed milk
  • 2 tablspoons Dijon mustard
  • Freshly ground black pepper
  1. To make the dressing: Place all the ingredients into a bowl and mix well. Or place them in a food processor and blend for 20-30 seconds. Set aside while you preaper the salad.
  2. Rip or chop the lettuce leaves, wash and pat dry with kitchen towel. Chop the bread into small cubes.
  3. Heat a few sprays of Fry Light in a non-stick pan and add the bread. Sprinkle with garlic salt and pepper and cook for 5 minutes. Turn the bread and cook for a further 5 minutes until browned all over.
  4. Place the lettuce into a bowl and cover with most of the dressing, stir gently. Add the chopped tomatoes, cucumber, olives and red onion slices. Add the rest of the dressing and sprinkle with the grated cheese and top with croutons and egg qaurters.
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