This delicious salad puts a spin on the classic Caesar salad. This home-made dressing is something you will enjoy in many different dishes. This generously sized salad serves two.
1 head of romaine lettuce
1 handful (about ½ cup) baby spinach leaves
1 handful (about ½ cup) watercress
1 can light tuna fish in water, drained
1 tablespoon toasted sunflower seeds
4 slices of Melba toast
2 tbsp. fat-free Greek yogurt
1 tsp. Dijon mustard
¾ tsp. apple cider vinegar
2 tsp. olive oil
Salt and pepper to taste
2 eggs, room temperature
¼ cup grated Parmesan
Add the yogurt, mustard, vinegar and oil to a bowl and whisk it briskly. Taste and season with salt and pepper as desired then put the dressing into the refrigerator.
Prepare a bowl of water and ice in the sink. Place a small saucepan of water on the stove and bring the water to a boil. Place the room temperature eggs into the boiling water for 5 minutes—no longer.
Remove the eggs from the boiling water and place them in the ice water bath. Let them cool down to room temperature again.
Chop the lettuce, and wash it well. Put it into a salad spinner to drain and dry it thoroughly. Wash and dry the watercress and spinach as well, then combine the greens. Divide the greens onto two platters.
Drain the tuna well, then spread the tuna over the greens, dividing it among the two platters. Top it with sunflower seeds, and put the Melba toast on the side to add a crunch.
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