Caesar Salad Using Low Fat Cottage Cheese
|Lemon juice||3 Tablespoon|
|Low fat cottage cheese||1⁄2 Cup (8 tbs)|
|Eggs||2 , cooked for 1 minute|
|Garlic salt||1⁄2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Worcestershire sauce||2 Teaspoon|
|Shredded romaine||6 Cup (96 tbs)|
|Protein bread slice||4 , toasted and cut into cubes|
|Grated parmesan cheese||4 Tablespoon|
|Hard-cooked eggs||4 , sliced|
1. Combine lemon juice, low-fat cottage cheese, 1-minute eggs, garlic salt, pepper and Worcestershire sauce in electric blender container. Cover; whirl until smooth.
2. Arrange romaine in large salad bowl; place the toast cubes in center. Sprinkle cheese over toast cubes; surround with overlapping egg slices. Pour the dressing over the salad and toss lightly.