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Hall Cook Book

Caesar Salad

Category: Salad/Dressing / Submtd By: Nethella Hall

Yield: 6 Servings

Mom used to serve this salad rather frequently for sunday dinner. It was always a favorite with betty and i. -peggy.

1/2 Teaspoon Garlic, Crushed	1 Egg, Beaten
1/2 Cup Olive Oil	1 Teaspoon Worcestershire
1 Head Romaine Lettuce, Torn Into	1/4 Cup Lemon Juice
-Bite Sized Pieces	1/2 Teaspoon Black Pepper
1 Cup Croutons	1/2 Teaspoon Salt
1/2 Cup Parmesan Cheese	1/8 Teaspoon Garlic Powder

Add crushed garlic to olive oil and set aside.
Place lettuce in a large serving bowl.
Combine the egg, worcestershire sauce, lemon juice, pepper, salt, and garlic powder.
Strain the oil to remove the garlic.
Add the oil to the other dressing ingredients and whisk until mixed.
Pour dressing over salad.
Add croutons and parmesan cheese.
Toss and serve.


Per Serving: 236 Cal (82% from Fat, 9% from Protein, 9% from Carb); 5 g Protein; 22 g Tot Fat; 4 g Sat Fat; 15 g Mono Fat; 5 g Carb; 0 g Fiber; 126 mg Calcium; 1 mg Iron; 407 mg Sodium; 48 mg Cholesterol

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