It’s Friday so let’s treat ourselves to a yummy Grilled Chicken Ceasar as our salad option today.
Canadian Chef Michael Smith’s version of Caesar Salad
-romaine lettuce, washed and chopped into bite sized pieces
-a handful or two of whole, fresh basil leaves
-1 red onion, thinly sliced
-a sprinkle of freshly ground peper
-a pinch of sea salt
-shavings of fresh Parmesan cheese (use your vegetable peeler)
-homeade, fresh baked croutons an option (see below)
-top with chicken grilled with oil and Italian spices
Caesar Dressing:
-1 cup of extra virgin olive oil
-1/2 cup of lemon juice
-1/2 cup of Parmesan chese
-1 tbsp of minced garlic
-1 tbsp of Worcestershire sauce
-shake vigorously in your Mason jar-use only what you need
Croutons:
-cut part of a loaf of whole wheat Italian style bread into cubes, coat lightly with olive oil, spread on a baking sheet and bake for about 15 minutes at 350 F until golden brown.
***If you are counting calories, reduce the amount of Parmesan cheese in your dressing, and skip the croutons…***
Tina Simms-Verdone, Massage Therapist/Athletic Therapist 