Caesar Salad
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INGREDIENTS
INSTRUCTIONS
Wash lettuce and break into 2 to 3 inch pieces. Refrigerate for several hours. Just before serving, sprinklk generousl with grated Parmesan cheese, and salt and pepper. Make dressing by combining wine vinegar, lemon juice, garlic olive oil, worcestershire sauce, and coddled eggs. Beat until well blended. Pour over lettuce and toss to coat. Toss in croutons and serve. Serves 6. Source: "Mountain Measures", Junior League of Charleston, WV. ed. 1974 NOTES : To coddle eggs, just have them at room temperature and simmer 1 minute. Recipe by: Mrs. John G. McGarty Posted to MC-Recipe Digest V1 #616 by Bill Spalding
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (27g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 47 | ||
| Calories from Fat: 16 (34%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.8g | 2 % | |
| Saturated Fat 0.5g | 2 % | |
| Monounsaturated Fat 0.9g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 0.7mg | 0 % | |
| Sodium 142.5mg | 5 % | |
| Potassium 43.5mg | 1 % | |
| Total Carbohydrate 7.9g | 2 % | |
| Dietary Fiber 1.3g | 5 % | |
| Sugars, other 6.6g | ||
| Protein 1.2g | 2 % | |
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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. |
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Calories per serving: 47
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