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Caesar Salad

Caesar Salad with Avacado and Spinach

Caesar Salad with Spinach and Avocado

Here's a much healthier version.

Enjoy this meal as a lighter alternative to the classic.

You can swap out the romaine lettuce for nutrient-dense spinach, and trade creamy dressing for a tangy red wine vinaigrette.

Avocado adds rich texture with plenty of heart-healthy fats.

This salad seems to go with everything, and this version, which uses folate-rich spinach instead of the typical romaine is no exception.

Serves 4

Preparation Time: 15 minutes

Cook Time: 2 minutes

Total Time: 17 minutes

Ingredients:

# 2 slices crusty whole wheat bread (about 2 oz.)

# 1 Tbs. olive oil

# 1/4 tsp. Italian seasoning

# 1 hard-cooked egg

# 1 avocado, coarsely chopped

# 2 Tbs. warm water

# 2 Tbs. grated Romano cheese

# 2 tsp. red wine vinegar

# 1 tsp. minced garlic

# 1/4 tsp. Dijon mustard

# 1/8 tsp. salt

# 1/8 tsp. ground black pepper

# 6 c. baby spinach

Preparation;

1. Toast the bread and then brush with the oil to coat.

Sprinkle with the Italian seasoning.

Cut into 1/2" cubes.

Set aside.

2. Peel and halve the egg and place the yolk in a large bowl.

Chop the white and set aside.

3. Add half the avocado to the yolk and smash against the side of the bowl with a fork until smooth.

Stir in the water, cheese, vinegar, garlic, mustard, salt and pepper to form a dressing.

Add the spinach, remaining avocado, and reserved egg white and toss to coat.

Serve individual Caesar salads with the croutons scattered on top.

Serving Suggestion;

Make it a meal.

Serve your Caesar salad with 3 oz. grilled, skinless chicken breast, which is low in fat but packs in tons of satiating protein and 6 oz. plain Greek yogurt as the dressing.

Total meal: 389 calories

Nutrition:

per serving

Calories 179.6,

Fat 11.8 g.

Saturated Fat 2.4 g.

Sodium 272.6 mg.

Carbohydrates 15.2 g.

Total Sugars 0.8 g.

Dietary Fiber 5.2 g.

Protein 5.4 g.

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