| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Low-cal, Salads |
6 |
Servings |
INGREDIENTS
| 3 |
T |
Light mayonnaise |
| 1 |
|
Clove garlic, minced |
| 2 |
T |
Red wine vinegar |
| 1 |
T |
Dijon mustard |
| 1 |
T |
Lemon juice |
| 1 |
ds |
Hot pepper sauce |
| 1 |
ds |
Worcestershire sauce |
| 1/4 |
c |
Olive oil |
| 2 |
T |
Water |
| 8 |
c |
Romaine lettuce leaves torn |
| 1 1/2 |
c |
Toasted bread croutons |
| 1 |
T |
Grated Parmesan cheese |
INSTRUCTIONS
Whisk together mayonnaise, garlic, vinegar, mustard, lemon juice, hot
pepper sauce and Worcestershire sauce. Gradually whisk in olive oil
and water until blended and smooth. Place torn lettuce, croutons and
cheese in large salad bowl. Toss with 1/3 cup salad dressing (about
1/2 of dressing). Refrigerate remaining dressing for a second salad.
For single serving of salad, use about 1 cup lettuce, 1/4 cup
croutons, 1 tb salad dressing and 1 ts Parmesan cheese. Makes 6
servings and 2/3 cup salad dressing, preparation 15 min
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