Bacon, Roquefort and Romaine Salad

Homemade garlic croutons, juicy tomatoes and chunks of flavourful blue cheese dress up romaine lettuce with steak-house appeal.

Servings: 8

Ingredients:

Nutritional Info
Per serving: about -
cal 172
pro 5 g
total fat 13 g
sat. fat 3 g
carb 9 g
fibre 2 g
chol 12 mg
sodium 331 mg
% RDI: -
calcium 8%
iron 9%
vit A 45%
vit C 33%
folate 50%

Preparation:

Dressing: In small bowl, whisk together oil, vinegar, anchovy paste, garlic, pepper, Worcestershire sauce and salt. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Garlic Croutons: In bowl, toss together bread cubes, oil, garlic, salt and pepper. Bake on baking sheet in 400°F (200°C) oven for about 12 minutes or until golden. Let cool. (Make-ahead: Store in airtight container for up to 24 hours.)

In large bowl, toss lettuce with dressing to coat. Add croutons, bacon, tomatoes and cheese; toss lightly.

Source

Canadian Living Magazine: June 2008



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