Caesar Style Panzanella
|Plain nonfat yogurt||1 Cup (16 tbs)|
|1% buttermilk||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Soft cooked eggs||2|
|Balsamic vinegar||2 Tablespoon|
|Reduced sodium soy sauce||4 Teaspoon|
|Dijon mustard||2 Teaspoon|
|Ears of corn||4 , husks and silks removed|
|Sugar snap peas/Snow peas||4 Cup (64 tbs)|
|Cubed stale bread||6 Cup (96 tbs)|
|Romaine lettuce head||2 , torn into bite-size pieces|
|Cherry tomatoes||4 Cup (64 tbs), halved or quartered|
To make the dressing: In a food processor or blender, combine the yogurt, buttermilk, Parmesan, lemon juice, eggs, vinegar, soy sauce, and mustard.
Process until smooth.
To make the salad: Bring a large pot of water to a boil.
Add the corn, cover, and remove from the heat.
Let stand for 5 minutes.
When cool enough to handle, slice the kernels off the cobs.
Place in a large bowl.
Combine the sugar snap peas or snow peas and water in a microwave-safe bowl.
Cover with vented plastic wrap and microwave on high power for 30 seconds, or until crisp-tender.
Plunge the peas into a bowl of cold water, drain, and add to the corn.
Preheat the oven to 350°F.
Place the bread in 2 jelly-roll pans.
Bake, stirring occasionally, for 8 to 10 minutes, or until lightly toasted.
Add to the bowl with the corn.
Add the lettuce and tomatoes.
Toss gently to combine.
Add the dressing and toss to thoroughly coat.
Let stand for 5 minutes to allow the bread to absorb the dressing.