Hall Cook Book
Caesar Salad
Category: Salad/Dressing / Submtd By: Nethella Hall
Yield: 6 Servings

Mom used to serve this
salad rather frequently for sunday dinner. It was always a favorite with
betty and i. -peggy.
1/2 Teaspoon Garlic, Crushed
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1 Egg, Beaten
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1/2 Cup Olive Oil
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1 Teaspoon Worcestershire
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1 Head Romaine Lettuce, Torn Into
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1/4 Cup Lemon Juice
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-Bite Sized Pieces
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1/2 Teaspoon Black Pepper
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1 Cup Croutons
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1/2 Teaspoon Salt
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1/2 Cup Parmesan Cheese
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1/8 Teaspoon Garlic Powder
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Add crushed garlic to olive
oil and set aside.
Place lettuce in a large serving bowl.
Combine the egg, worcestershire sauce, lemon juice, pepper, salt, and garlic
powder.
Strain the oil to remove the garlic.
Add the oil to the other dressing ingredients and whisk until mixed.
Pour dressing over salad.
Add croutons and parmesan cheese.
Toss and serve.
Per Serving: 236 Cal (82% from Fat, 9% from Protein, 9% from Carb); 5 g
Protein; 22 g Tot Fat; 4 g Sat Fat; 15 g Mono Fat; 5 g Carb; 0 g Fiber; 126
mg Calcium; 1 mg Iron; 407 mg Sodium; 48 mg Cholesterol
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