Container of 0-fat or low-fat Greek yogurt (5.3 oz container)
2 tablespoons lemon juice 2 tablespoons capers, rinsed and smashed with a fork 1-2 tablespoons miso paste (I like white) 3 T olive oil Romaine lettuce Sourdough bread, cubed Garlic granules Freshly grated parmesan cheese In a bowl combine Greek yogurt, lemon juice, capers, miso paste and olive oil. Stir well. Place bread cubes on a baking sheet and spray with olive oil. Sprinkle on some garlic granules. Bake until toasted. Wash and cut up romaine lettuce. Combine lettuce and dressing in a serving bowl. Serve with the parmesan cheese and croutons.
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Hi, I'm KathleenI started dabbling in cooking as a teenager. I've learned a lot over the years. Just ask my family about the "cheese ball" aka supposed to be fondue incident. At this point, cooking is relaxing to me. I also enjoy coming up with mashup recipes. Archives
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