Place garlic cloves in oil in jar and let stand at least 4 hours before preparing salad. When ready to serve, coddle eggs by placing them in simmering, not boiling, water 2 minutes. Remove garlic from oil and add seasoned oil to lettuce in deep salad bowl. Add vinegar, lemon juice and eggs and season to taste with salt and pepper. Add Worcestershire, cheese and croutons. Roll (do not toss) salad until ingredients are well mixed. Makes 6 to 8 servings
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|Serving Size: 1 Serving (118g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 91 (39%)|
|Amt Per Serving||% DV|
|Total Fat 10.1g||14 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 352.5mg||108 %|
|Sodium 339.2mg||12 %|
|Potassium 154.8mg||4 %|
|Total Carbohydrate 21.7g||6 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 20.3g|
|Protein 13.9g||20 %|
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Calories per serving: 236
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