0.0 – 0 reviews • Lettuce Recipes
| Total: |
32 min |
| Prep: |
20 min |
| Cook: |
12 min |
| Yield: |
4 to 5 side-dish servings |
| Total: |
32 min |
| Prep: |
20 min |
| Cook: |
12 min |
| Yield: |
4 to 5 side-dish servings |
Ingredients
- 3 1/2-inch thick slices French bread, cubed
- 1/4 cup lemon juice
- 1 teaspoon olive or vegetable oil
- 1 teaspoon anchovy paste
- 1 clove Frieda’s Elephant Garlic, peeled and finely minced
- 1/4 teaspoon pepper
- 3 cups Limestone lettuce, washed and dried and torn into bite size pieces
- 3 cups Romaine lettuce, washed and dried and torn into bite size pieces
- 2 tablespoons grated Parmesan cheese
Instructions
- Spray a baking sheet with non-stick cooking spray. Sprinkle bread cubes on baking sheet and bake in a 350 degree oven for 10 to 12 minutes or until toasted. Meanwhile, in a small bowl, stir together lemon juice, olive or vegetable oil, anchovy paste, elephant garlic and pepper. Remove toasted bread from oven and place in a shallow bowl. Sprinkle 2 tablespoons of the dressing mixture over croutons and toss to coat.
- In a salad bowl, toss together limestone and romaine lettuces. Add croutons, remaining dressing and Parmesan cheese. Toss well and serve.
Nutrition Facts
| Serving Size |
1 of 5 servings |
| Calories |
54 |
| Total Fat |
2 g |
| Saturated Fat |
1 g |
| Carbohydrates |
6 g |
| Dietary Fiber |
1 g |
| Sugar |
1 g |
| Protein |
3 g |
| Cholesterol |
3 mg |
| Sodium |
121 mg |
| Serving Size |
1 of 5 servings |
| Calories |
54 |
| Total Fat |
2 g |
| Saturated Fat |
1 g |
| Carbohydrates |
6 g |
| Dietary Fiber |
1 g |
| Sugar |
1 g |
| Protein |
3 g |
| Cholesterol |
3 mg |
| Sodium |
121 mg |
