Caesar Salad II

By á-3514

Ingredients

• 1/4 C pasteurized egg substitute
• 1 clove garlic, minced
• 1 1/2 tsp anchovy paste
• 1/2 tsp dijon mustard
• 1/4 tsp worcestershire sauce
• 2 tbsp freshly squeezed lemon juice
• 2 tbsp olive oil
• 1/4 C fresh parmesan
• 8 C coarsely torn romaine lettuce
• 1/2 C croutons

Details

Servings 4

Preparation

Step 1

1. [Whisk it!] In small bowl, whisk together 1/4 c pasteurized egg substitute; 1 clove garlic, minced; 1 1/2 tsp anchovy paste; 1/2 tsp Dijon mustard; 1/4 tsp Worcestershire sauce; and 2 Tbsp freshly squeezed lemon juice. Slowly add 2 Tbsp olive oil in a steady stream, whisking until combined. Stir in 1/4 c fresh Parmesan. Toss 8 c coarsely torn romaine lettuce with dressing and 1/2 c croutons.