Serves: 6
1. Rub large wooden salad bowl with cut clove of garlic. Allow a few small pieces of garlic to remain in bowl if desired.
2. Mix anchovies, oil, lemon juice, Worcestershire sauce, salt, mustard and pepper in salad bowl.
3. Add romaine toss until coated. Sprinkle with croutons and cheese toss.
*2 teaspoons anchovy paste can be substituted for the anchovy fillets.
NUTRITION FACTS: 1 Serving (about 1 3/4 cups): Calories 165 (Calories from Fat 125) Fat 14g (Saturated 3g) Cholesterol 10mg Sodium 430mg Carbohydrate 6g (Dietary Fiber 1g) Protein 5g % DAILY VALUE: Vitamin A 14% Vitamin C 24% Calcium 10% Iron 6% DIET EXCHANGES: 1 Vegetable 3 Fat
Chicken Caesar Salad: Broil or grill 6 boneless, skinless chicken breast halves (page 277) slice diagonally and arrange on salads. Serve chicken warm or chilled.
Shrimp Caesar Salad: Broil or grill 1 pound peeled deveined large shrimp (page 320) arrange on salads. Serve shrimp warm or chilled.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Caesar Salad recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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