Caesar Salad

Photo: Oxmoor House

Serve Hunter's Stew with this classic Caesar salad. The Crisp Croutons do double duty - on the stew and the salad.

Yield: 12 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 75
  • Calories from fat: 48%
  • Fat: 4.4g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 3g
  • Carbohydrate: 6g
  • Fiber: 2g
  • Cholesterol: 2mg
  • Iron: 2mg
  • Sodium: 210mg
  • Calcium: 63mg

Ingredients

  • 1/4 cup egg substitute
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons extravirgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 1/2 teaspoons anchovy paste
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon fine sea salt
  • 2 garlic cloves, minced
  • 18 cups torn romaine and hearty field greens
  • 2 cups Crisp Croutons
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

  1. Combine egg substitute and juice; gradually add oil, whisking constantly. Stir in vinegar and next 5 ingredients (vinegar through garlic). Place greens, croutons, and cheese in large bowl. Add dressing, and toss well to coat.
  2. Totals include Crisp Croutons
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