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1/4 cup pasteurized egg product
1 clove of garlic, minced (about 1/2 teaspoon)
1 1/2 teaspoons anchovy paste
1/2 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce
2 tablespoons lemon juice
2 tablespoons olive oil
1/4 cup finely grated Parmesan
Salt
Freshly ground black pepper
6 cups coarsely torn romaine lettuce
2 cups of baby spinach leaves
2 cups of whole-grain croutons
4 grilled chicken breast halves (about 4 ounces each), sliced
In a small bowl, whisk together the egg product, garlic, anchovy paste, mustard, Worcestershire sauce and lemon juice. Slowly add the olive oil in a steady stream, whisking the whole time. Stir in the Parmesan and season with salt and pepper.
In a large bowl, toss the dressing with the lettuce and spinach until well coated. Add the croutons and toss to combine. Divide the salad onto 4 plates and top each plate with grilled chicken slices.
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Nutritional Analysis
per serving |
Calories
150 |
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Total Fat
10 grams |
Saturated Fat
2 grams |
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Cholesterol
4 mg |
Sodium
400 mg |
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Carbohydrates
10 grams |
Protein
5 grams |
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Fiber
2 grams |
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Try our Fat & Calorie Calculator
for additional information. |
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