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Nonstick cooking spray
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5
teaspoons olive oil
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1
tablespoon water
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1
cup 3/4-inch French bread cubes (1-1/2 oz.)
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1/8
teaspoon pepper
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1/8
teaspoon salt
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6
tablespoons finely shredded Parmesan cheese
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3
tablespoons white wine vinegar
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1
tablespoon finely chopped onion
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3
cloves garlic, quartered
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2
teaspoons drained capers
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1
teaspoon Dijon-style mustard
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8
cups torn romaine lettuce (14 oz.)
1. For croutons, lightly coat a shallow baking pan with nonstick cooking spray. Stir together 1 teaspoon of the olive oil and the water in the prepared pan. Add bread cubes and toss to coat. Sprinkle with salt and pepper; toss to coat. Bake in a 400 degree F oven for 10 to 15 minutes or until browned, stirring once. Remove and cool in pan on a wire rack.
2. Meanwhile, for dressing, in a blender container, combine the remaining oil, 2 tablespoons of the Parmesan cheese, the vinegar, onion, garlic, capers, mustard, the 1/8 teaspoon pepper, and the 1/8 teaspoon salt. Cover and blend until nearly smooth.
3. Place romaine in a large salad bowl. Sprinkle with pepper. Add the dressing and toss to coat. Sprinkle with remaining Parmesan and the croutons. Makes: 4 to 6 side-dish servings.
- Servings Per Recipe 4,
- Calories 147,
- Protein (gm) 6,
- Carbohydrate (gm) 10,
- Fat, total (gm) 9,
- Cholesterol (mg) 9,
- Saturated fat (gm) 3,
- Dietary Fiber, total (gm) 2,
- Sodium (mg) 382,
- Vegetables () 1,
- Starch () 1,
- Lean Meat () 1,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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