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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This recipe was the salad course in a menu emailed to me from ArcaMax Chef. One pasteurized egg can also be used in place of the egg substitute and fat free croutons for a diet friendly salad. Ingredients:
1 head romaine lettuce, torn into bite-sized pieces |
1 head boston lettuce, torn into bite-sized pieces |
1/4 cup egg substitute |
1/4 cup olive oil |
2 garlic cloves, minced |
1 tablespoon lemon juice |
salt and pepper, to taste |
1 teaspoon dijon mustard |
1 (2 ounce) can anchovy fillets (optional) |
crouton, garnish if desired (optional) |
parmesan cheese, fresh grated for garnish |
Directions:
1. In a large salad bowl place the lettuce.
2. In a blender combine the next six, seven ingredients if you include the anchovies, and blend until smooth.
3. Before serving drizzle dressing over salad and top with croutons and cheese.
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