If you want to cut down on calories and fat in your salads, I’ve got a healthy caesar salad recipe with herbed yogurt caesar dressing that will make you feel light and airy!
The recipe and photos for this post were updated in 2019
I’m quite the Caesar salad addict. I could eat one several times a week and never get tired of them, provided that the romaine lettuce is crisp and fresh, and the dressing is high quality.
This is why I generally make mine at home because restaurants can get lazy and serve pre-made dressings.
Sub the croutons for low carb cheese crisps
I really love pecorino Romano cheese, but parmesan is perfect as well, and they are both a lower calorie cheese. Just shred little piles on parchment paper on a sheet pan and bake for about 8-10 minutes. Make sure not to burn them!
How to make healthier Caesar salad dressing
This dressing takes literally 2-3 minutes to whip up, and you can shake it up in a mason jar, whisk it in a bowl, or blend it in a food processor or blender. And you will never know it’s healthier! This is one of my favorite dressings I’ve ever created.
Greek yogurt (because it has less water)
only a touch of mayo for creaminess
a tube or can of anchovies (if you’ve eaten Caesar dressing, you’ve eaten anchovies…GASP!)
fresh parsley for color and flavor
stone ground mustard
and just a smidgen of olive oil.
You can blend it all in a food processor (here is a link for a mini one that’s great for making dressings), blender, or in a bowl with a whisk. If you do it by hand, make sure to chop the parsley as finely as possible. This dressing is a little “looser” because there isn’t as much oil binding everything together. Simply toss a little bit of the dressing over the salad to coat evenly and serve in a different bowl or plate. This ensures you don’t overdress your greens.
Bon Appetit Ya’ll,
HEALTHY CAESAR SALAD | HERBED YOGURT CAESAR DRESSING
- 2 heads romaine lettuce
- 1 tomato sliced
For the Dressing
- 1/4 cup greek yogurt
- 2 cloves garlic, or 1 clove if you want milder garlic flavor smashed and chopped very finely
- 2 tsp anchovy paste or two anchovies from a can the anchovies in a tube are great because you can seal it and use it again
- 2 Tbsp parsley
- 1 Tbsp olive oil
- 2 Tbsp pecorino romano cheese (plus more for the crisps below) for extra flavor
- salt and pepper
For the Pecorino Romano crisps
- 6 Tbsp pecorino romano cheese shredded finely
- Preheat the oven to 350 degrees.
- Finely shred 6 Tbsp. pecorino romano cheese. Place 6 little circles of 1 Tbsp. each of the cheese on parchment paper-line sheet pan. Bake for 8-10 minutes or until it's a light golden color. Remove from the oven and set aside.
- Heat a large saute pan over medium heat. Season your chicken with your favorite seasoning blend (I like Emeril's seasoning) or just use salt and pepper. Add a drizzle of olive oil in the pan once it's hot. I prefer to cook chicken on medium heat on the stove top so it will caramelize but won't burn the skin. Depending on the thickness of the chicken it should take around 5-6 minutes per side.
For the dressing
- With the flat side of your knife, smash the 2 cloves of garlic and then chop very finely to make a paste. Alternatively, a garlic press is the perfect tool to finely chop the garlic.
- Finely chop the parsley.
- Add the 1/4 cup greek yogurt, 1 tsp anchovy paste, 2 Tbsp chopped parsley, 1 Tbsp olive oil, 2 Tbsp shredded pecorino romano, salt and pepper for the dressing and whisk until smooth.
- Chop the romaine and place in a bowl. Drizzle some of the salad dressing over the greens and toss to coat. This ensures that your salad isn't overdressed and soggy. Season with salt and pepper.
- Top the two salads with tomato slices and cheese crisps.
- Serve immediately.