Ingredients
Scale
Salad:
- 10 –12 cups chopped romaine lettuce
- 1 –2 cups cooked pasta (rotini, penne, or farfalle)
- ⅓ cup grated parmesan cheese
- ⅓ cup shaved parmesan cheese
- Homemade sourdough croutons
- Salt & black pepper to taste
Dressing (Greek Yogurt Caesar):
- 4 garlic cloves (minced)
- 3 tbsp Greek yogurt
- 2 tbsp parmesan cheese
- 1 tbsp Dijon mustard
- 2 tsp red wine vinegar
- 1 tsp anchovy paste
- Juice of ½ lemon
- Salt & black pepper
- ⅓ cup olive oil
Instructions
- Toast torn sourdough in a pan with butter until golden. Set aside.
- Cook pasta until al dente. Rinse with cold water.
- In a blender, mix garlic, yogurt, mustard, vinegar, anchovy paste, lemon juice, parmesan, salt, and pepper. Blend and stream in olive oil until smooth.
- Toss chopped romaine with pasta, dressing, and grated parmesan. Mix well.
- Top with shaved parmesan and croutons. Serve chilled or slightly warm.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Total Fat | 21g |
| Saturated Fat | 6g |
| Cholesterol | 30mg |
| Sodium | 620mg |
| Total Carbs | 45g |
| Dietary Fiber | 4g |
| Sugars | 4g |
| Protein | 16g |
| Calcium | 180mg |
| Iron | 2mg |
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course, Salad
- Cuisine: American, Mediterranean-Inspired