Crisp romaine tossed with a creamy dressing and croutons is a favourite in Courtney's growing repertoire of recipes.
- Portion size 6 servings
- Credits : Canadian Living Magazine: March 2002
Croutons:: Brush oil over both sides of bread; cut into 1/2-inch (1 cm) cubes and spread on rimmed baking sheet. Bake in 350°F (180°C) oven, stirring once, until golden and crisp, 15 to 18 minutes; let cool. (Make-ahead: Store in airtight container for up to 1 week.)
Dressing:: In bowl, whisk together oil, mayonnaise, cheese, vinegar, mustard, anchovy paste, garlic, pepper and Worcestershire sauce. (Make-ahead: Cover and refrigerate for up to 1 day.)
In nonstick skillet, cook bacon over medium heat until crispy, 4 minutes. Let cool on paper towels; crumble.
Meanwhile, tear lettuce into bite-size pieces to make about 10 cups (2.5 L); place in large bowl. Add bacon, cheese, croutons and dressing; toss well to combine.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 213 mg
- Protein 4 g
- Calories 132.0
- Total fat 11 g
- Cholesterol 5 mg
- Saturated fat 2 g
- Total carbohydrate 6 g
- Iron 6.0
- Folate 26.0
- Calcium 6.0
- Vitamin A 10.0
- Vitamin C 15.0