Mixed Caesar Salad
Garlic breath is no problem for Jessica Lajner, who loves Caesar-style salad in her lunch once a week, along with a tortilla wrap stuffed with luncheon meat. Mom stays happy when Jessica rounds out her lunch with seedless grapes or a pear. To keep the tasty and nutritious salad fresh, pack the dressing on the side for kids to pour on at school. A portion of this salad is great to boost the day's vegetable intake.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 121 |
| pro | 3 g |
| total fat | 10 g |
| sat. fat | 2 g |
| carb | 5 g |
| fibre | 2 g |
| chol | 3 mg |
| sodium | 300 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 6% |
| vit A | 51% |
| vit C | 68% |
| folate | 38% |
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6 cups (1.5 L) romaine lettuce, torn into small pieces
1 cup (250 mL) diced english cucumber
1/2 cup (125 mL) chopped sweet red pepper
1/2 cup (125 mL) thinly sliced carrots
Dressing:
1/4 cup (50 mL) grated parmesan cheese
1/4 cup (50 mL) extra-virgin olive oil
2 tbsp (25 mL) lemon juice
1 tsp (5 mL) dijon mustard
1 tsp (5 mL) worcestershire sauce
1 clove garlic, minced
1/2 tsp (2 mL) each granulated sugar and salt
Preparation:
In large bowl, gently combine lettuce, cucumber, red pepper and carrots.
Dressing: In small bowl, whisk together Parmesan cheese, oil, lemon juice, mustard, Worcestershire sauce, garlic, sugar and salt. Just before serving, toss with salad.
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