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Caesar Salad

Photo: Oxmoor House
Yield 12 servings (serving size: 1 1/2 cups)
Serve Hunter's Stew with this classic Caesar salad. The Crisp Croutons do double duty - on the stew and the salad.

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

Nutrition Information

  • calories 75
  • caloriesfromfat 48 %
  • fat 4.4 g
  • satfat 0.9 g
  • monofat 2.8 g
  • polyfat 0.5 g
  • protein 3 g
  • carbohydrate 6 g
  • fiber 2 g
  • cholesterol 2 mg
  • iron 2 mg
  • sodium 210 mg
  • calcium 63 mg

How to Make It

  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