| |
| INGREDIENTS |
| Dressing: |
|
| ¼ c |
fat-free mayonnaise |
| ¼ c |
water |
| 2 tbsp |
fresh lemon juice |
| ½ tsp |
anchovy paste |
| ½ tsp |
Worcestershire sauce |
| ¼ tsp |
freshly ground black pepper |
| ⅛ tsp |
dry mustard |
| 2 |
garlic cloves, minced |
| Salad: |
|
| 8 c |
torn romaine lettuce |
| |
freshly ground pepper to taste |
| ½ c |
low fat croutons |
| ¼ c |
fresh grated Parmesan cheese
|
|
|
|
| RECIPE |
- Wisk ingredients for dressing together and chill in refrigerator until serving time.
- Place lettuce and croutons in large bowl, add dressing and toss to coat. Divide between 4 plates, top with croutons and parmesan distributed evenly.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1/4 of salad
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
104 |
|
| Total Fat |
3 |
g |
|
| Saturated Fat |
0 |
g |
|
|
|
| Sodium |
414 mg |
|
| Total Carbohydrates |
10 g |
|
| Fiber |
2 g |
|
| Protein |
10 g |
|
|
|
