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Ingredientes
- 1 cl Garlic, halved
- 1/2 c. Nonfat mayonnaise
- 2 Tbsp. Red wine vinegar
- 2 tsp Dijon mustard
- 2 tsp White wine Worchestershire sauce
- 1 tsp Anchovy paste
- 1/4 tsp Pepper
- 2 tsp Extra virgin olive oil
- 3/4 tsp Cajun seasoning
- 1 x Garlic clove, chopped
- 2 c. (3/4 inch) sourdough bread .cubes
- 18 c. Torn romaine lettuce
- 1/3 c. (1 1/3 ounce) parmesan cheese (fresh grated is best)
Direcciones
- Drop the garlic halves through the opening in a blender lid with blender on; process till chopped. Add in mayonnaise and the next 5 ingredients
- (mayonnaise through pepper); process till well-blended. Cover and refrigerateat least 1 hour. Combine oil, Cajun seasoning, and chopped garlic in a medium microwaveable bowl. Microwave on High for 20 seconds. Add in bread cubes; toss gently to coat. Spread bread cubes in a single layer on a baking sheet; bake at 400F for 15 min or possibly till golden. Place lettuce in a large bowl. Add in dressing; toss gently to coat. Sprinkle with cheese and top with croutons.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 6 servings | |
| Calories 205 | |
| Calories from Fat 170 | 83% |
| Total Fat 19.32g | 24% |
| Saturated Fat 3.51g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 227mg | 9% |
| Potassium 353mg | 10% |
| Total Carbs 5.3g | 1% |
| Dietary Fiber 3.0g | 10% |
| Sugars 1.74g | 1% |
| Protein 4.23g | 7% |
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