I thought it might be nice to reassure you that I actually don’t just eat cakes and cookies all day.
As much as I would LOVE to exist solely on sugary goodness and coffee (and breakfast. and pizza. and Mexican food. okay, maybe I just like food. but my teeth are super sweet), I actually eat lots and lots and lots of vegetables. Which I don’t post very much because I basically just roast lots of things and then eat them and that’s kind of… boring.
Sorry to disappoint.
But vegetables are good for me! And you. Also– salad.
I told you all awhile ago that I was carefully tabulating my calories with My Fitness Pal (I promise they don’t pay me to tout their product. I just like it. They could pay me though… ahemmm). If you’ve ever counted calories you know that entering things like “Mixed Greens” is totally satisfying because you can eat a giant bowl of them and they are, for real, like 15 calories. So all you really have to stress about are things like croutons. And dressing.
Other things to feel good about: this dressing.
Caesar dressing traditionally is made with anchovies. Scoff at that all you want but it’s true. And you thought you didn’t like weird smelly canned fish. Heh.
Anyway, anchovies make Caesar dressing taste good but they have like 30 bajillion milligrams of sodium and some pretty unnecessary cholesterol and they make My Fitness Pal tell me I can’t have chicken with dinner because I’ve had too much protein.
Also, I think if I told you to go out and buy anchovy fillets you would never ever do it. Am I right?
Fun Fact: My dad had a thing for canned sardines and my mom would make him go stand in the garage and eat them because they smell disgusting.
Usually I like to end the week with something sweet, but I am currently kind of trying to detox from all the birthday cake. And it’s important to eat your veggies, even if you have to dress them up with toasty bread and cheese.
- 1 egg
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice (about 1 large lemon, juiced)
- 4 cloves of garlic, very finely minced
- 1 tablespoon spicy mustard
- ½ teaspoon Worcestershire sauce
- ½ teaspoon black pepper
- salt to taste
- ⅓ cup extra virgin olive oil
- 1 large head of Romaine lettuce, washed and cut into 2" pieces
- 4 whole wheat pita pockets
- ⅓ cup grated Parmesan cheese
- 1 cup whole wheat croutons
- Hard boil the egg. (see note**) Remove the yolk.
- Add the cooked yolk, red wine vinegar, fresh lemon juice, garlic, spicy mustard, Worcestershire sauce, and black pepper to a blender or food processor. Blend until all the ingredients are well combined.
- Slowly drizzle in the olive oil, pulsing as you go.
- Toss the dressing with the Romaine lettuce (you should have some dressing left over. This recipe makes plenty).
- Slice each pita pocket in half and stuff each half with ⅛ of the salad. Sprinkle each with the Parmesan cheese and dot with whole wheat croutons
I’ve been using this recipe for awhile now and it never disappoints. I found it HERE at Creative Noshing. She doesn’t blog much anymore but every dressing recipe she has ever posted is ON POINT. I’m not sure where it’s adapted from because there is no reference cited, and every other Caesar dressing I’ve ever made has happened in a restaurant kitchen with a big industrial laminated cook book and anchovies.
This dressing is roughly 103 calories per serving. That’s what I’m talking about.
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