| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Salads, Low-cal |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Light mayonnaise |
| 1 |
|
Clove garlic, minced |
| 2 |
tb |
Red wine vinegar |
| 1 |
tb |
Dijon mustard |
| 1 |
tb |
Lemon juice |
| 1 |
ds |
Hot pepper sauce |
| 1 |
ds |
Worcestershire sauce |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
Water |
| 8 |
c |
Romaine lettuce leaves torn |
| 1 1/2 |
c |
Toasted bread croutons |
| 1 |
tb |
Grated Parmesan cheese |
INSTRUCTIONS
SALAD DRESSING
SALAD
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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