Ingredients (serves 6)

4 slices sourdough bread
4 slices (40g) prosciutto, fat removed
1/4 cup (70g) low-fat natural yoghurt
1/4 cup (75g) low-fat mayonnaise
2 cloves garlic, quartered
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 1/2 tablespoons lemon juice
4 baby cos lettuces
1/4 cup (20g) finely grated parmesan cheese
5 anchovy fillets, drained– if desired

Method

Step 1: Preheat oven to moderate (180ºC).
Remove crusts from bread. Cut bread into 1cm cubes. Place on oven tray and bake, uncovered, for about 5 minutes or until croutons are just toasted lightly.
Step 2: Meanwhile, fry prosciutto, uncovered, stirring, in medium hot dry non-stick frying pan until browned and crisp. Chop coarsely .
Step 3: Blend or process yoghurt, mayonnaise, garlic, anchovy, worcestershire sauce, mustard and juice until almost smooth.
Step 4: Combine croutons, prosciutto, yoghurt mixture, lettuce leaves and cheese. Toss gently to combine.

Serving Suggestions

Add 90g grilled chicken to salad if desired.

Nutritional Guide - Per Serve (Salad Only)
Energy: 418kJ
Protein: 5.5g
Fat: 3.7g
Energy: 70cal
Carbohydrate: 10.5g
Fibre: 1.2 g

Nutritional Guide - Per Serve (With Chicken)
Energy: 983kJ
Protein: 32g
Fat: 6.7g
Energy: 235cal
Carbohydrate: 10.5g
Fibre: 1.2 g