| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sami |
March 1995 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Plain nonfat yogurt |
| 1/2 |
ts |
Anchovy paste |
| 1 |
ts |
Fresh lemon juice |
| 1 |
ts |
Balsamic vinegar |
| 1 |
ts |
Dijon mustard |
| 1/2 |
ts |
Worcestershire sauce |
| 1 |
|
Garlic clove; minced and mashed |
|
|
; into a paste with |
|
|
; 1/4 teaspoon salt |
| 1/4 |
c |
Freshly grated Parmesan cheese; (about 1 ounce) |
| 1 |
|
Head romaine; rinsed, spun dry, |
|
|
; and cut into wide |
|
|
; strips (about 7 |
|
|
; cups) |
| 1/4 |
c |
Finely chopped red onion |
INSTRUCTIONS
In a small food processor blend together yogurt, anchovy paste, lemon
juice, vinegar, mustard, Worcestershire sauce, garlic paste, 2
tablespoons Parmesan and salt and pepper to taste and transfer to a
bowl or jar. Chill dressing, covered, at least 1 hour and up to 2
days.
Divide romaine among 4 bowls and drizzle dressing over salads.
Sprinkle each salad with 1 tablespoon onion and 1/2 tablespoon
remaining Parmesan.
Serves 4.
Gourmet March 1995
Converted by MC_Buster.
Per serving: 83 Calories (kcal); 1g Total Fat; (8% calories from
fat); 8g Protein; 11g Carbohydrate; 2mg Cholesterol; 175mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“This is the day the Lord has made! Be glad!”