Salad Greens Julienne With Caesar Dressing Recipe
Servings: 10
Ingredients
- 1-2 heads lettuce of your choice
- 1 carrot, peeled, blanched, julienne cut
- 1 turnip, peeled, julienne, raw
- 1 green and yellow pepper, julienned, blanched
- 1/2 c. black olives, pitted
- 1 tomato, cored, wedged
- 2 Large eggs, hard boiled, wedged
- 1 teaspoon garlic, chopped
- 2 anchovy filets
- 2 Large eggs
- 1/4 c. lemon juice
- 1 c. extra virgin olive oil
- 2 teaspoon mustard, dry
- Parmesan cheese, to taste
- Salt and pepper to taste
Directions
- Wash greens and drain to dry. Place greens in a large salad bowl. Arrange vegetables neatly on top of greens. Garnish with black olives, tomato wedges, and egg wedges. Just prior to serving, toss with dressing and croutons and serve.
- For dressing: Place garlic, anchovies, and Large eggs into a food processor and puree. Slowly add in the oil, lemon juice, dry mustard and Parmesan cheese. Blend well. Adjust seasonings to your liking. Serves: 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 10 servings | |
| Calories 325 | |
| Calories from Fat 307 | 94% |
| Total Fat 34.45g | 43% |
| Saturated Fat 5.1g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 51mg | 2% |
| Potassium 105mg | 3% |
| Total Carbs 2.5g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.3g | 1% |
| Protein 2.82g | 5% |
