• 2 thick slices white bread
  • 2 tablespoons extra virgin olive oil
  • 3 dollops Hellmann's Real Mayonnaise
  • 2 tablespoons low fat natural yogurt
  • 1 tablespoon white wine vinegar
  • 1 teaspoon mustard (Dijon, wholegrain or French)
  • 1 tablespoon dried oregano
  • 3 anchovy fillets, finely chopped (optional)
  • 1 garlic clove, peeled and finely chopped
  • 200g asparagus spears
  • 200g green beans
  • Freshly ground black pepper


  1. 1

    Make the croutons by removing the crusts from the bread and brushing with the olive oil. Toast on a hot barbecue or griddle pan, making sure that both sides are nicely browned, then cool a little before cutting into chunks and setting aside.

  2. 2

    To make the Caesar dressing, mix together the mayonnaise, yogurt, vinegar, mustard and dried oregano in a small bowl.

  3. 3

    Add the chopped anchovy fillets and garlic to the dressing and stir through, seasoning with black pepper.

  4. 4

    Barbecue (or griddle in a pan) the asparagus and green beans until tender and tip into a serving dish. Drizzle with Caesar dressing and sprinkle with croutons. Serve while warm.

Nutritional Details

Each serving provides
  • Energy 900kj 215kcal 11%
  • Fat 15.2g 22%
  • Saturates 1.8g 9%
  • Sugars 3.8g 4%
  • Salt 0.74g 12%

% of the Reference Intakes

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