| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Stern1 |
1 |
servings |
INGREDIENTS
| 1 |
|
Head roasted garlic 1 |
| 1 |
ts |
Anchovy paste; or 2 minced |
|
|
; anchovies, optional |
|
|
; 5 mL |
| 1/3 |
c |
Low fat yogurt 75 mL |
| 1/4 |
c |
Grated Parmesan cheese 50 mL |
| 1 |
ts |
Dijon mustard and Worcestershire |
|
|
; sauce 5 mL |
| 2 |
tb |
Red wine vinegar and olive oil 25 |
|
|
; mL |
|
|
Salt and pepper to taste |
| 3 |
sl |
Crusty whole wheat or white bread; cut in 1"/2.5 cm |
|
|
; cubes (2 cups/500 |
|
|
; mL) 3 (1-inch/2.5 |
|
|
; cm.) |
| 1 |
lg |
Head Romaine lettuce cut in bite size; (10 cups/2.5L) 1 |
|
|
; pieces |
| 2 |
|
Tomatoes; (cut in wedges) 2 |
INSTRUCTIONS
CREAMY ROASTED GARLIC DRESSI
SALAD
To make dressing, in food processor or blender, blend together roasted
garlic, anchovy paste, mustard, Worcestershire, vinegar, oil, yogurt
and Parmesan. Taste and season with salt and pepper. Refrigerate
until ready to use.
To make croutons, spread bread cubes on baking sheet. Bake at
375F/190C for 10 to 12 minutes, or until crunchy. Stir once or twice
during baking time.
Just before serving, toss lettuce with desired amount of dressing and
top with croutons. Garnish with tomatoes.
Converted by MC_Buster.
NOTES : This terrific lower fat version of the popular salad is from
More HeartSmart Cooking with Bonnie Stern. The dressing is also a
perfect dip for vegetables, chicken fingers or shrimp. Makes 6
servings.
Converted by MM_Buster v2.0l.
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