A Salad for Dieters and Diabetics

I love Caesar Salad but Caesar Salad does not love me; it’s a high calorie salad and people with diabetes must watch what they eat on a daily basis.

Does Caesar Salad need a makeover for us diabetics, you bet. Most people don’t realize that diabetics have got to watch all aspects of a meal, for this reason we are always on a diet or at least watch what we eat.
Let’s start with the croutons; make them yourself with whole wheat bread and spray the oil instead or drowning them in oil and avoid the supermarket type which have lots of chemicals, etc.
The egg yolk has to go. Trials to replace it brought me to a combo of light mayonnaise and Greek yogurt (1 part to 2 parts) (just like the tuna salad I make), you will not taste the yogurt, to keep the dressing creamy and do away with some of the guilt.

The preparation time will be about 25 minutes and you will need;

2 ounces whole wheat bread (2 slices, crust removed)
1 garlic clove; cut in half
1 tablespoons olive oil – placed in a sprayer
1 tablespoons light mayonnaise
2 tablespoons Greek Yogurt
1 tablespoon grated Parmigiano Reggiano
3 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon anchovy paste – sold in tubes
Black pepper
Hearts of romaine lettuce, torn into bite size pieces

Preheat the oven to 400° F

If you have purchased a loaf of whole wheat cut the bread into ½ inch thick slices.
Rub each bread slice, on both sides, with the cut sides of garlic.
Cut bread into ½ inch cubes and place in baking pan and spray with the oil

Bake 10 minutes or until they reach golden brown and are crisp; and allow to cool before tossing in the salad.

While the croutons are baking, in large salad bowl, using a wire whisk – whisk the mayonnaise, yogurt, Parmigiano, lemon juice, olive oil, anchovy paste, and black pepper.

Add the lettuce and croutons to the dressing in the bowl and toss to coat and serve.