Whisk together mayonnaise, garlic, vinegar, mustard, lemon juice, hot pepper sauce and Worcestershire sauce. Gradually whisk in olive oil and water until blended and smooth. Place torn lettuce, croutons and cheese in large salad bowl. Toss with 1/3 cup salad dressing (about 1/2 of dressing). Refrigerate remaining dressing for a second salad. For single serving of salad, use about 1 cup lettuce, 1/4 cup croutons, 1 tb salad dressing and 1 ts Parmesan cheese. Makes 6 servings and 2/3 cup salad dressing, preparation 15 min Each serving: 1/2 Starchy Choice, 2 Fats & Oils 9 g carbohydrate, 2 g protein, 8 g fat, 1 g fibre, 119 cal Source: Choice Menus by Marjorie Hollands and Margaret Howard 1993 Canadian Diabetes Assoc. Shared but not tested by Elizabeth Rodier Aug 93.
I was looking for low sodium salad dressings and this one fit the bill perfectly. The fact it also tastes great helps.
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|Serving Size: 1 Serving (244g)|
|Recipe Makes: 6|
|Calories from Fat: 79 (27%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 0.5mg||0 %|
|Sodium 513.6mg||18 %|
|Potassium 249.5mg||7 %|
|Total Carbohydrate 44.6g||13 %|
|Dietary Fiber 4.4g||17 %|
|Sugars, other 40.3g|
|Protein 8g||11 %|
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Calories per serving: 291
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