Mixed Greens with Creamy Caesar Dressing

^*Traditionally 1 egg yolk is used; however, raw eggs should not be used in food prepared for pregnant women, babies, young children or anyone whose health is compromised.

1. Preheat oven to 375 degrees F.
2. In a bowl toss bread cubes with 1 tsp of olive oil and the Herbes De Provence, to coat evenly. Spread evenly on a baking sheet lined with parchment paper. Bake for about 10 to 15 minutes or until golden brown.
3. Add all ingredients for the dressing except the olive oil to a food processor and pulse to combine. While it is pulsing, slowly drizzle in the olive oil until the dressing is creamy enough to coat the back of a spoon. Adjust seasoning to taste.
4. Lightly dress salad greens, top with croutons and a couple shreds of cheese.

• ​Salad isn’t always a heart-healthy choice, especially when it’s covered in cheese and creamy dressings high in saturated fat. This ELLICSRfied Caesar salad reduces saturated fat by omitting the raw egg yolks used in traditional Caesar dressing, and uses monounsaturated olive oil. Olive oil is a staple of Mediterranean cuisine, which research suggests may reduce heart disease risk.
• Before you say “Hold the anchovies”, consider what you’re missing! Anchovies and other fatty fish such as mackerel, lake trout, herring, sardines and salmon contain essential fatty acids called omega-3s.
• Did you know that restaurant croutons are often deep fried? Bake your own at home and you can control the fat. For extra fibre, choose 100% whole grain bread for your croutons.