| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Dessert/, Dinner, Salad | 8 | Servings | |
INGREDIENTS
| 10 1/2 | oz | HC® cream of roasted garlic soup, condensed |
| 1/2 | c | Chicken broth |
| 1/4 | c | White vinegar |
| 2 | tb | Fat-free parmesan cheese |
| 1 | tb | Worcestershire sauce |
| 2 | Heads romaine lettuce, torn into 2" pieces | |
| 4 | Pcs chicken breast halves without skin, grilled and cut into 2" strips | |
| 1/2 | c | Croutons |
| 2 | tb | Fat-free parmesan cheese |
INSTRUCTIONS
DRESSING SALAD In a food processor, combine soup, chicken broth, vinegar, 2 tablespoons parmesan cheese, and worcestershire sauce. Process until smooth and blended. In a mixing bowl, combine lettuce and 1 cup dressing. Toss to coat well. Per serving: 121 Calories; 2g Fat (11% calories from fat); 17g Protein; 10g Carbohydrate; 36mg Cholesterol; 347mg Sodium NOTES : To serve, top with chicken, croutons, and remaining parmesan cheese. Recipe by: Healthy Choice Recipe Creations Posted to TNT - Prodigy's Recipe Exchange Newsletter by matejka@bga.com (Anita A. Matejka) on Mar 1, 1997.
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