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–+ servings
Healthy caesar salad served on a large tray with croutons and parmesan cheese.
Course Appetizer, Side Dish

Healthy Caesar Salad Recipe with Homemade Croutons

By: Elysia Cartlidge
Servings 6 side salads
This healthy Caesar salad recipe is a tasty twist on the original! Creamy, tangy, and irresistibly flavorful, this recipe swaps out the mayo and raw eggs for a homemade Greek yogurt dressing, cutting down on calories without skimping on taste. Upgrade your salad game with every delicious bite—it's a quick and easy recipe you'll want to make all the time!
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes

Ingredients
  

For the salad and dressing

  • 1/3 cup low-fat plain Greek yogurt
  • 1 large garlic clove, minced
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese, divided
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon anchovy paste
  • 1 teaspoon freshly cracked black pepper
  • 1/4 teaspoon salt
  • 1 large head of romaine lettuce, washed and chopped
  • Extra parmesan for serving

For the croutons

  • 1/2 loaf (1/2 lb.) Rustic sourdough bread, cut into bite-sized cubes
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/2 teaspoon garlic powder
  • 2 teaspoons dried parsley, or fresh

Instructions

  • Preheat oven to 375℉. Line a large baking sheet with parchment paper. In a large bowl, or directly on the prepared sheet pan, toss the bread cubes with the olive oil and seasonings. Spread evenly on the prepared baking sheet. Bake for 12-16 minutes, or until croutons are brown and crispy, flipping halfway through. Cool before serving.
  • Add all of the dressing ingredients to a jar with a tight fitting lid, reserving 2 tablespoons of the parmesan cheese for sprinkling on the salad before serving. Shake vigorously. Place in the refrigerator to chill. Keep lettuce in the refrigerator until ready to assemble.
  • When ready to serve, place the lettuce in a large mixing bowl. Spoon about half of the dressing onto the lettuce and toss gently until even coated. Top with the croutons and reserved parmesan cheese. Serve immediately with the reserved dressing.

Notes

  • For easy meal prep, make extra dressing! The leftovers will last for approximately 4-5 days in the fridge, so you can serve it throughout the week.
  • For a really creamy dressing, blend the dressing with an immersion blender or food processor. It will break down the cheese and make it really luscious and smooth.
  • Feel free to make your croutons with your favorite type of bread. Stale bread is best!
  • I typically only sprinkle a few croutons onto each serving, so the croutons probably make closer to 8 servings (the nutritional information is based on 6 servings). You can use any extra croutons for other salads as well.

Nutrition

Calories: 219kcalCarbohydrates: 22gProtein: 7gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 4mgSodium: 457mgPotassium: 98mgFiber: 1gSugar: 3gVitamin A: 452IUVitamin C: 3mgCalcium: 94mgIron: 2mg
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