After a heavy (guilt-free) weekend celebration of giving thanks I almost looked forward to getting back to the norm. Planning my meals and grocery trip for the week on our drive home was almost a beating- I was worn out on food period. So- it was natural that I chose to create my meals around the less heavy fare for this week. I based this salad around one that I’ve had at popular restaurants once or twice- Chicken Caesar Salad. But, instead of a creamy based salad dressing, usually running the calorie tally up to 900-1,000, I left out the mayo and eggs and made a Caesar vinaigrettedressing- I also changed up the proteins and added some whole grains to round it out to a wholesome meal.
3 tablespoons Parmesan cheese, shredded
Casear Vinaigrette Dressing:
3 tablespoons olive oil
1 tablespoon parmesan cheese, shredded
1 1/2 tablespoons fresh lemon juice
2 teaspoons Worchestershire sauce
2 teaspoons Dijon mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves
1 slice centercut bacon
Sprinkle salmon evenly with lemon pepper. Place on a broiler pan coated with cooking spray. Broil 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Let stand 5 minutes; slice evenly into 4 (3oz) portions. Combine pasta, Romaine, hearts of palm, and 3 tablespoons parmesan in a medium bowl; toss well.
To prepare vinaigrette, combine oil and next 8 ingredients (oil through garlic) in a bowl, or food processor. Add 1 tablespoon Parmesan cheese. Pulse or whisk until combined and cheese broken down. Add in crumbled bacon. To serve: Pour dressing over salad; arrage on 4 plates, top with salmon filet.