Patrick requested a light and tasty dinner, so I decided to make some creamy dressing and toss it with a BLTA salad. This dinner was light and delicious with a Caesar-ish dressing — although I must admit, didn’t yield many leftovers!
Here’s what you need:
For the dressing:
1/2 cup plain greek yogurt (I did 2%)
juice from one lemon
2 teaspoons capers, plus 1 teaspoon juice
1 teaspoon grainy mustard
2 tablespoons parmesan cheese
1 teaspoon rice vinegar (or white vinegar)
1 teaspoon white sugar
salt & pepper to taste
1.5 teaspoons dried tarragon
Depending on your preferences, you could also add: 1 shallot, 1 clove fresh garlic, or an anchovy
For the salad:
1 large romaine heart, chopped into small pieces
1.5 cups cherry tomatoes, halved
1 Persian cucumber, thinly sliced
8 slices turkey bacon, cooked, cooled, and cut into bite size pieces
1/2 to 1 avocado, cut into bite size pieces
Here’s what you do:
1. Make the dressing: Combine all the dressing ingredients in a bowl or blender. If using a bowl, mix well and then puree with a handheld immersion blender. If using a blender, throw in all the ingredients and puree. Set aside.
2. Toss together all of the salad ingredients except the avocado. Dress to your liking (I had some leftover dressing). Add the avocado, lightly mix it in, and serve. Serves two for dinner, or 4 as a starter/side.