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Ingredientes
- 1 head romaine lettuce
- 2 x cloves garlic peeled
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp sugar
- 1 tsp Worcestershire sauce
- 1 tsp Dijon-style mustard
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. fat-free chicken broth
- 1 Tbsp. extra virgin olive oil plus 1 tsp.
- 2 c. croutons
- 1/4 c. grated Parmesan cheese
Direcciones
- 1. Wash, dry, and core romaine lettuce. Tear or possibly shred crosswise into 1/2 inch wide-strips or possibly bite-size pcs. Wrap in paper towels and refrigeratefor at least 1 hour.
- 2. In a large wooden salad bowl sprinkle garlic cloves with salt. Using the back of a salad spoon, squash garlic and salt and mix into paste. Add in pepper, sugar, Worcestershire sauce, and mustard. Whisk to mix. Whisk in lemon juice and chicken broth . Slowly whisk in extra virgin olive oil till well-blended and smooth.
- 3. Just before serving, add in lettuce, croutons, and Parmesan cheese to salad bowl. Toss to thoroughly combine. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 4 servings | |
| Calories 125 | |
| Calories from Fat 54 | 43% |
| Total Fat 6.18g | 8% |
| Saturated Fat 1.78g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 372mg | 16% |
| Potassium 64mg | 2% |
| Total Carbs 13.07g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.68g | 0% |
| Protein 4.41g | 7% |
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