Ingredients
The following ingredients have 2 Servings
- 1 big or 2 small cloves of garlic (minced)
- 1 tsp anchovy paste
- 2 tsp Dijon mustard
- 2 tbsp of lemon juice
- 1/2 tsp Worcestershire sauce
- 1/2 cup of non fat Greek yogurt
- Salt and pepper to taste
- 2 slices sourdough bread
- 1 fat clove of garlic
- 1 tsp of olive oil
- 1/2 lb of cooked Wild King Salmon (check out the end of this video to learn a quick technique for simply broiled salmon.)
- 2 hearts of romaine lettuce (chopped up)
- 1 bulb of fennel (thinly sliced)
- 1 to mato (diced)
- 1/2 bunch of skinny asparagus spears (tough ends removed)
- 1 tbsp Parmesan cheese
Instruction
- DressingCombine garlic, anchovy paste, mustard, lemon juice, and Worcestershire sauce in a small bowl.
- Stir in yogurt and season with salt and pepper.
- Makes cup. (You wont need all the dressing for this salad)
- Quick CroutonsPop bread into the toaster and toast. Remove hot toast and rub each piece with the garlic clove (the garlic will melt right into the bread).
- Salmon Caesar SaladDrizzle each piece with half a teaspoon of olive oil and then cut into bite size pieces.
- Combine lettuce, fennel, tomato, and asparagus. Gently toss with cup of Caesar dressing and then divide salad onto two plates.
- Sprinkle with Parmesan cheese and top with Quick Croutons and Salmon enjoy!!
- Serves 2.