An easy 3-step recipe for a zingy dressing that replaces mayonnaise with cream and yogurt to boost the calcium and vitamins.
- Prep: 10 min
- Cooking: 20 min - 25 min
- 2 lbs (1 Kg) small new potatoes
- A pinch of salt
- 1/4 cup (60 mL) freshly grated Canadian Parmesan cheese
- 4 slices bacon cooked crisp and crumbled (optional)
- 10 oz (284 g) 1 bag torn romaine lettuce
- 1 cup (250 mL) 10 % cream
- 2 garlic cloves
- 2 tbsp (30 mL) Dijon mustard
- Salt and pepper to taste
- 1/4 cup (60 mL) freshly squeezed lemon juice
- 1/4 cup (60 mL) plain yogurt
Scrub potatoes and cut in half or quarters, if larger. In a medium saucepan, cover potatoes with cold water. Bring to a boil over high heat; season water with salt. Reduce heat and boil gently for about 15 min or until potatoes are tender. Drain and transfer to a large bowl; let cool slightly.
Meanwhile, make dressing: in a blender, combine cream, garlic, mustard, salt and pepper; purée until smooth. With motor running, pour in lemon juice. Add yogurt and pulse to blend. Let stand for 5 min or until thickened.
Add half of the Parmesan cheese and bacon (if using) to potatoes and pour in dressing; toss gently to coat. Just before serving, add lettuce and toss to combine. Divide among serving bowls and sprinkle with remaining Parmesan.
Save time and effort by buying pre-cooked sliced bacon.
Use a plain, Balkan style yogurt with no added gelatin for the best texture.
To pack this for lunch, keep the lettuce separate and toss it in just before you’re going to eat it.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||13 % / 145 mg|
|Vitamin A:||25 %|
|Vitamin B6:||24 %|
|Vitamin C:||83 %|