Preparation for the dressing: In a blender or food processor, add egg, Worcestershire sauce, red wine vinegar, lemon, lime, anchovies, garlic and black pepper. Process until well blended. While motor is running, add oil slowly to processor in a thin stream until dressing is emulsified. Preparation for the salad: Tear lettuce into pieces and place in a very large bowl. Add dressing, cheese and croutons and toss to mix well. Serve. Serves 4. Serving Ideas: Add grilled chicken, shrimp, turkey or avocado. Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 128 Formatted for MasterCook by Nancy Berry - email@example.com
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|Serving Size: 1 Serving (86g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 130 (44%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 58.6mg||18 %|
|Sodium 391.8mg||14 %|
|Potassium 113.8mg||3 %|
|Total Carbohydrate 32.4g||10 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 30.2g|
|Protein 8.9g||13 %|
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Calories per serving: 296
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