INGREDIENTS
Makes 4 servings
1 Tbsp (15 ml) VE Caesar Dressing Mix
¼ cup (60 ml) low-fat plain yogurt
½ tsp (2.5 ml) VE Minced Garlic
½ Tbsp (7.5 ml) lemon juice
2 Tbsp (30 ml) low-fat milk
2 Tbsp (30 ml) grated parmesan cheese
VE Black Pepper, to taste
4 servings leftover Buffalo-style Chicken Fingers (see Monday’s meal)
6 cups (1.5 L) romaine lettuce
½ cup (125 ml) whole-grain croutons
- Whisk first 6 ingredients. Season with VE Black Pepper and set aside.
- Reheat Buffalo-style Chicken Fingers.
- Add lettuce to a large mixing bowl and toss with prepared dressing.
- Mix in croutons and top with Buffalo-style Chicken Fingers. Serve immediately.
Per serving: Calories 340, Fat 8 g (Saturated 3 g, Trans 0 g), Cholesterol 90 mg, Sodium 510 mg,
Carbohydrate 27 g (Fibre 3 g, Sugars 12 g), Protein 39 g
Serving Suggestion Serve with grilled pita bread wedges.
Preparation Tip: Make croutons from old sandwich bread. Sprinkle with your favourite VE Seasoning and toast until crisp. Store in a reusable container for up to 1 week.