Greek Yogurt Caesar Salad

This salad is refreshing and light, you can add protein or more vegetables too. Keep the dressing on the side, great to take to work or have in fridge all week to put together!

• 1 large head of romaine lettuce, chopped

• 1/2 cup grated Parmesan cheese

• Freshly ground black pepper to taste

• 2-3 cups cubed bread

• 1-2 TBSP olive oil

• 1 TBSP lemon zest

• 2 TBSP Parmesan cheese, grated

• 1 clove garlic, minced

For the Greek yogurt dressing

• 1/2 cup Greek yogurt

• 2 tablespoons lemon juice

• 1 teaspoon Dijon mustard

• 1 teaspoon Worcestershire sauce

• 1 garlic clove, minced

• 2 tablespoons olive oil

• 1/4 cup grated Parmesan cheese

1. Preheat oven to 300°F (150°C)

2. Place bread cubes on a baking sheet and coat with olive oil. Spread the bread cubes on a baking sheet in a single layer and bake for 10-15 minutes, stirring halfway, until the bread is dry and lightly golden.

3. Let cool completely, then transfer to a food processor. Add lemon zest, garlic, 2 TBSP parmesan and salt. Pulse until desired crumb texture is reached, fairly fine.

4. Blend all dressing ingredients together.

5. Chop lettuce, dress and top with bread crumbs. Feel free to add a nice protein and/or more vegetables!