25/11/2020 
CategoryCold Meals, Everyday, Lunch, Vegetarian
Yields24 ServingsQuarter (6 Servings)Half (12 Servings)Default (24 Servings)Double (48 Servings)Triple (72 Servings)
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
3 lettuces (try using 3 different varieties)
5 tomatoes, chopped
300 g croutons (toast wholemeal bread and cut into 1cm squares)
1 cup reduced-fat cheese, shredded
24 hard boiled eggs, halved
200 g reduced-fat Caesar salad dressing
Method
1
Wash and dry lettuce and separate leaves. Tear or chop leaves into smaller sizes where necessary.
2
Divide the lettuce, tomatoes, croutons and shredded cheese into 24 containers.
3
Top with a boiled egg and drizzle with a small amount of reduced fat Caesar salad dressing.
Tips
- The old crusts of bread make good croutons. Save the crusts from the bread you use to make sandwiches.
- If you use commercial croutons, choose reduced fat varieties.
Nutrition Facts
Serving Size 180g
Servings 24
Amount Per Serving
Calories 168
% Daily Value *
Total Fat 11g17%
Saturated Fat 3.5g18%
Sodium 276mg12%
Total Carbohydrate 6.4g3%
Dietary Fiber 2.0g8%
Sugars 2.2****g
Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
3 lettuces (try using 3 different varieties)
5 tomatoes, chopped
300 g croutons (toast wholemeal bread and cut into 1cm squares)
1 cup reduced-fat cheese, shredded
24 hard boiled eggs, halved
200 g reduced-fat Caesar salad dressing
Directions
1
Wash and dry lettuce and separate leaves. Tear or chop leaves into smaller sizes where necessary.
2
Divide the lettuce, tomatoes, croutons and shredded cheese into 24 containers.
3
Top with a boiled egg and drizzle with a small amount of reduced fat Caesar salad dressing.
