| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
New, Vegtime6 |
4 |
servings |
INGREDIENTS
|
|
Vegetable oil cooking spray |
|
|
Preferably garlic-flavored |
| 12 |
|
Inch baguette or loaf fat-free bread |
| 2 |
tb |
Chopped fresh basil |
|
|
OR 1 Tbs. dried |
| 1 |
tb |
Chopped fresh rosemary; (optional) |
| 1 |
tb |
Chopped fresh parsley |
| 1 |
ts |
Granulated garlic |
| 1 |
md |
Head romaine lettuce |
|
|
Leaves separated |
| 1 |
tb |
Parmesan-style soy cheese |
| 1/2 |
c |
Caesar Dressing |
|
|
(see separate recipe) |
INSTRUCTIONS
CROUTONS
REMAINING INGREDIENTS
4 SERVINGS DAIRY-FREE
This remake of a classic is best served in a wooden bowl and
garnished with fresh herb croutons. Rub the bowl with a cut garlic
clove first for extra flavor. You'll only need a cup of croutons for
the salad-store the remainder in an airtight container for up to a
month. Make sure to sprinkle them over soup too.
CROUTONS: Preheat oven to 350F. Spray baking sheet once with cooking
spray. Using serrated knife, cut baguette into 1/2-inch-thick slices.
Cut slices into 1-inch squares. In medium bowl, combine bread
squares, basil, rosemary if desired, parsley and garlic; toss well.
Spread croutons on prepared baking sheet and bake until light brown,
about 20 minutes.
Meanwhile, rinse romaine and pat thoroughly dry with paper towels or
use a salad spinner. Tear leaves into bite-size pieces. In large
salad bowl, combine lettuce, 1 cup croutons, soy cheese and dressing
and toss to coat. Best served at once.
Recipes excerpted from The Taste for Living Cookbook by Beth Ginsberg
and Mike Milken (Time Life, 1998).
PER SERVING: 99 CAL.; 7G PROT.; 2G TOTAL FAT (0 SAT. FAT); 13G CARB.;
OCHOL.; 346MG SOD.; 2G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Apr 05, 1999.
Recipe by: Vegetarian Times Magazine, April 1999, page 62
Converted by MM_Buster v2.0l.
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