Use summer's bounty for a fresh, herbal take on Caesar salad.
Put garlic, egg, anchovy paste and fresh lemon juice in food processor and pulse until blended. With motor running, add olive oil in slow stream until emulsified. Add herbs and blend until dressing turns green and herbs are finely chopped.
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Serving Size: 1 Serving (42g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 183 | ||
Calories from Fat: 173 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.2g | 26 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 13.6g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 38.7mg | 12 % | |
Sodium 159.1mg | 5 % | |
Potassium 56.4mg | 1 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.9g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 183
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