| 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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