Heat 1 tablespoon oil in a large skillet over medium-high heat. Add bread cubes and cook, stirring occasionally, until lightly browned, about 5 minutes. Drain on paper towels and set aside. Mash anchovies, garlic, and remaining 1/4 teaspoon salt into a paste in a large salad bowl. Add lemon juice, mustard, pepper sauce and remaining 1/4 ts pepper; whisk until blended. Gradually whisk in remaining 1/3 cup oil. Add chicken and toss to coat. Add lettuce, Parmesan cheese and croutons; toss well. Nutritional info per serving: 474 cal; 41g pro, 12g carb, 28g fat Source: Miami Herald, 8/17/95 format: Lisa Crawford, 8/4/96 Posted to MM-Recipes Digest V3 #211 Date: 04 Aug 96 19:26:42 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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|Serving Size: 1 Serving (381g)|
|Recipe Makes: 4|
|Calories from Fat: 643 (78%)|
|Amt Per Serving||% DV|
|Total Fat 71.5g||95 %|
|Saturated Fat 11.1g||55 %|
|Monounsaturated Fat 33.5g|
|Polyunsanturated Fat 23.2g|
|Cholesterol 71.9mg||22 %|
|Sodium 629.1mg||22 %|
|Potassium 745.3mg||20 %|
|Total Carbohydrate 15g||4 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 11.1g|
|Protein 32.6g||47 %|
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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: 823
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