Garden Caesar Salad

• 1 Gardenburger Sun-Dried Tomato Basil patty
• Olive oil spray
• 2 Tbsp nonfat cream cheese, chilled
• 1 1/2 tsp grated Parmesan cheese, chilled
• 1 1/2 tsp lemon juice, chilled
• 1/4 tsp Dijon mustard, chilled
• 2 cloves garlic, minced, chilled
• 1/4 cup nonfat yogurt
• Salt and black pepper to taste
• 4 cups torn romaine lettuce
• 2 Tbsp shredded (not grated) Parmesan cheese
• 1/2 lemon, cut into 4 wedges

Grill the Gardenburger Sun-Dried Tomato Basil patty or fry it in a non-stick pan sprayed lightly with olive oil spray. Cool, then cut into 1/4-inch pieces. In a mixing bowl, combine nonfat cream cheese, Parmesan cheese, lemon juice, mustard, and garlic. Whisk to blend completely. Mix in the yogurt, then add salt and black pepper to taste. Chill for 15 minutes more. Toss the lettuce with the dressing and most of the shredded Parmesan cheese. When the leaves are well coated, turn out onto a serving platter. Garnish with lemon wedges, the rest of the shredded Parmesan cheese, and the crumbled Gardenburger Sun-Dried Tomato Basil patty. Serve with freshly ground black pepper. Makes 2 servings.

PRODUCT PREPARATION INSTRUCTIONS:   
Keep Frozen Until Ready to Use
For Food Safety and Quality, Heat to a Minimum Internal Temperature of 160°F