Wash and dry lettuce. Wrap and refridgerate. Warm bread cubes in 275 degree F oven, tossing until hard and dry but not burnt. Mash garlic into side of large salad bowl. Ease egg into boiling water and boil exactly 1 minute, then crack into bowl, breaking it up with fork. Add salt. Add lemon juice, olive oil and worcestershire. Mix well. (Makes about 1/2 cup dressing.) Add lettuce leaves, tossing to coat thoroughly. Add Romono and pepper. Toss again. Arrange on 2 dinner plates. Garnish with croutons Makes 2.
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|Serving Size: 1 Serving (781g)|
|Recipe Makes: 2|
|Calories from Fat: 187 (29%)|
|Amt Per Serving||% DV|
|Total Fat 20.7g||28 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 135.2mg||42 %|
|Sodium 1165.4mg||40 %|
|Potassium 1708mg||45 %|
|Total Carbohydrate 86.2g||25 %|
|Dietary Fiber 15.4g||62 %|
|Sugars, other 70.8g|
|Protein 32.8g||47 %|
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Calories per serving: 638
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