Name: summer crunch salad with creamy caesar dressing
Prep time: 10 min
Total time: 10 min
Ingredients: zest + juice of 1 lemon; 1/2 garlic clove; 4 good quality anchovies; 2 tbsp. olive oil; 1/2 c. low-fat Greek yogurt; 1/4 c. parmesan cheese; salt + pepper to taste; 1/2 head green cabbage; 4 carrots; 2 chioggia (candy cane) beets; handful of fresh basil leaves

Ingredients

Caesar dressing

zest + juice of 1 lemon
1/2 garlic clove
4 good quality anchovies
2 tbsp. olive oil
1/2 c. low-fat Greek yogurt
1/4 c. parmesan cheese
salt + pepper to taste

Salad

1/2 head green cabbage
4 carrots
2 chioggia (candy cane) beets
handful of fresh basil leaves

* To make this in advance, only dress the salad about 15 minute prior to serving. Any longer and it will start to get watery.

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Instructions

To make the dressing, add the first 5 ingredient to a blender and run the machine. Pour the dressing into a bowl and stir in the parmesan cheese. It will be thick. Season with salt and pepper and have a taste. Add extra lemon juice if needed.
Cut the cabbage in half and remove the core. Slice into thin shreds.
Using a vegetable peeler, remove the outer skin from both the carrots and beets.
Peel the carrots into ribbons.
Peel the beets into strips.
Add all of the vegetables to a large bowl.
Pour some of the caesar dressing over the top. Using tongs, toss well to coat adding more dressing as needed.
To serve, thinly slice a small handful of fresh basil leaves and scatter over the top of the salad.
Enjoy chilled.