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1
clove garlic, minced
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2
tablespoons olive oil or salad oil
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2
cups cubed French bread
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1/4
cup salad oil
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1/4
cup refrigerated or frozen egg product, thawed
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2
tablespoons red wine vinegar
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1
tablespoon lemon juice
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1
clove garlic, minced
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1
teaspoon anchovy paste or 2 anchovy fillets
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1/2
teaspoon Worcestershire sauce
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6
cups torn romaine
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2
cups cubed cooked chicken (10 ounces)
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4
green onions, bias sliced
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1/4
cup finely shredded Parmesan cheese
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Coarsely ground pepper
1. For garlic croutons, in a medium skillet over medium heat cook garlic in the 2 tablespoons olive oil or salad oil just until golden. Add cubed French bread, stirring to coat evenly. Transfer bread cubes to a shallow baking pan. Bake in a 300 degree F oven for 10 minutes. Stir. Bake about 5 minutes more or until the cubes are dry and crisp.
2. For dressing, in a blender container combine the 1/4 cup salad oil, egg product, vinegar, lemon juice, garlic, anchovy paste, and Worcestershire sauce. Cover and blend until smooth.
3. In a large salad bowl combine romaine, chicken, green onions, Parmesan cheese, and garlic croutons. Pour the dressing over the salad. Toss gently and serve immediately. Pass coarsely ground pepper. Makes 6 servings.
- Servings Per Recipe 6,
- Calories 316,
- Protein (gm) 21,
- Carbohydrate (gm) 12,
- Fat, total (gm) 21,
- Cholesterol (mg) 50,
- Saturated fat (gm) 4,
- Sodium (mg) 296,
- Percent Daily Values are based on a 2,000 calorie diet
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