Caesar Salad Roll-Ups
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 179 |
| pro | 6 g |
| total fat | 14 g |
| sat. fat | 3 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 12 mg |
| sodium | 498 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 6 |
| vit A | 7 |
| vit C | 10 |
| folate | 19 |
Who would have thought that this classic would fit so deliciously into a hands-only menu? We recommend freshly grated Parmesan, Parmigiano-Reggiano or grana Padano cheese.
Ingredients
- 9 leaves romaine lettuce
- 1 cup croutons
- 4 strips cooked bacon, crumbled
- 2 tbsp grated Parmesan cheese
- Dressing:
- 2 tbsp extra-virgin olive oil
- 1 tbsp grated Parmesan cheese
- 2 tsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp anchovy paste
- 1 small clove garlic, minced
- 1/4 tsp each salt and pepper
- 1/4 tsp Worcestershire sauce
- 2 tbsp light mayonnaise
Preparation
Dressing: In small bowl, whisk together oil, cheese, vinegar, mustard, anchovy paste, garlic, salt, pepper and Worcestershire sauce; whisk in mayonnaise until smooth. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Remove 4 of the largest lettuce leaves; trim about 3 inches (8 cm) off bottom of each. Set tops aside for wrappers. Add bottoms to remaining leaves; shred to make 3 cups (750 mL).
In bowl, combine shredded lettuce, croutons, bacon and Parmesan cheese; add dressing and toss to coat. Serve with reserved lettuce leaf wrappers for everyone to roll up each serving.
Source : Canadian Living Magazine: February 2005
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