| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sami | March 1995 | 1 | Servings |
INGREDIENTS
| 1/2 | c | Plain nonfat yogurt |
| 1/2 | t | Anchovy paste |
| 1 | t | Fresh lemon juice |
| 1 | t | Balsamic vinegar |
| 1 | t | Dijon mustard |
| 1/2 | t | 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 1078
Calories From Fat: 533
Total Fat: 60.8g
Cholesterol: 171.7mg
Sodium: 4755.7mg
Potassium: 2128.4mg
Carbohydrates: 51.8g
Fiber: 10g
Sugar: 23.7g
Protein: 87.5g