By Dana Treat
WebMD Recipe from Foodily.com
It’s a salad -- how could it not be vegetarian? Well, Worcestershire sauce has anchovies in it --therefore it isn’t vegetarian. The consistency of this dressing is more like a vinaigrette, but you can add more low-fat mayo if you want it thicker. You can find vegetarian Worcestershire sauce in places like Whole Foods. It’s also great in Bloody Marys.
For the Dressing:
2 tbsp. cider vinegar
2 tbsp. mayonnaise (low fat is fine here)
1 tsp. Dijon mustard
1 tsp. vegetarian Worcestershire sauce
1/4 cup freshly grated Parmesan cheese
1/2 tsp. salt
Freshly ground black pepper
1/4 cup olive oil
In a medium bowl, whisk together the first six ingredients until smooth. Add black pepper to taste. Slowly add the olive oil, whisking constantly, until emulsified. Taste and adjust seasonings as necessary.
For the Croutons:
1 small loaf dense country bread
Kosher salt and freshly ground black pepper
(I don’t like too much olive oil on my croutons so I use a light hand with the olive oil, but feel free to use more. I like mine crunchy on the outside and still chewy on the inside so I watch them pretty carefully and take them out when they are just starting to brown. If you want them really crunchy, leave them in until they are brown. You can always taste to make sure!)
Preheat oven to 375 degrees with rack in the middle of the oven. Cut the each end off the bread and the carefully slice the crust off. Cut the bread into 1 inch cubes and put onto a rimmed baking sheet. Drizzle lightly with oil and sprinkle with a healthy pinch of salt and pepper. Bake for 10-20 minutes, depending on how crunchy you like them. Remove from oven and let cool.
To finish the salad:
3 hearts of romaine
Parmesan cheese (either grated or shaved)
Cut the hearts of romaine into bite-size pieces. Toss lettuce and dressing together in a large bowl. Right before serving, toss in the croutons. Garnish each plate with Parmesan cheese and a slice of lemon.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (8g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 31 (79%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 3.7mg||1 %|
|Sodium 460.8mg||16 %|
|Potassium 7.1mg||0 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.2g|
|Protein 1.6g||2 %|
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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.
Calories per serving: 39
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