Salad: Tear lettuces and combine with sun-dried tomatoes in a large serving bowl, tossing to combine. Toss with enough Garlic-Dijon Vinaigrette to coat. Sprinkle with croutons and toss to combine.
Dressing: Whisk together mustard, vinegar, and garlic in a small bowl. Gradually add oil in a steady stream, whisking until well blended. Stir in celery seeds and parsley.
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|Serving Size: 1 Serving (2308g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 556 (36%)|
|Amt Per Serving||% DV|
|Total Fat 61.8g||82 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 38.5g|
|Polyunsanturated Fat 9.6g|
|Cholesterol 0mg||0 %|
|Sodium 3908.5mg||135 %|
|Potassium 5227.3mg||138 %|
|Total Carbohydrate 208.6g||61 %|
|Dietary Fiber 40.7g||163 %|
|Sugars, other 167.9g|
|Protein 51.9g||74 %|
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Calories per serving: 1536
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