The goal to drop a few pounds consistently ranks as one of the top New Year’s resolutions. If you’re making the switch from sammies to salads, try this one—it’s packed with big Texas flavors and won’t leave you hungry.
1) Lightly drizzle olive oil over the cauliflower and red onion and season with salt and pepper.
2) Roast in the oven at 400 degrees Fahrenheit for 10 minutes or until the cauliflower is golden brown and the onion is deep purple in color. Set aside and allow to cool.
3) To assemble the salad, place each ingredient on the board in any fashion. Drizzle with Caesar dressing and finish with some freshly cracked black pepper and coarse sea salt. Alternative option: place all ingredients in a bowl and toss it up!
1/2 head of romaine lettuce, grilled lightly
1 grilled chicken breast, sliced
1/4 cup bite-sized cauliflower florets,
1/4 red onion
2 medium or hard boiled eggs (7-10 minutes)
2 slices of bacon, cooked and rough chopped
1/2 cup cherry tomatoes, blistered in a frying pan
1 radish, thinly sliced
1/2 cup seasoned croutons
Generous pinch of microgreens (i.e. radish, beets, cilantro)
Parmesan shavings, to taste
Fresh cracked black pepper to taste
Coarse sea salt, to taste
Caesar dressing, to drizzle*
3/4 cup plain Greek yogurt
1/2 cup freshly grated Parmesan cheese
3 tablespoons extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 1/2 teaspoon anchovy paste
1 1/2 teaspoon Dijon mustard
1 large garlic clove
Place all ingredients in a food processor and emulsify until smoothly blended.
This product is Dairy Free, Gluten Free, Sugar Free, Vegan, and Whole30 compliant.