1/3 cup | olive oil | 85 mL | |
2 slices | bread, whole wheat, for the croutons | 70 g | |
4 | anchovy fillets, minced | 16 g | |
2 cloves | garlic, crushed | ||
2 | egg yolks | ||
1 pinch | cayenne pepper | 0.1 g | |
1 tsp | Worcestershire sauce | 5 mL | |
2 tbsp | lemon juice, freshly squeezed | 3/4 lemon | |
4 tbsp | Parmesan cheese, grated | 12 g | |
2 slices | bacon, chopped | 40 g | |
28 | shrimp, medium-large | 280 g | |
1 | Romaine lettuce, torn into bite-size pieces | 550 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
paper towels | |||
aluminum foil |
Prepare the croutons
Make the dressing:
Dress the salad:
per 1 serving (250 g)
Amount % Daily Value |
Calories 320 |
Fat 20 g 31 % |
Saturated
4.1 g
20 % |
Cholesterol 240 mg |
Sodium 530 mg 22 % |
Carbohydrate 14 g 5 % |
Fibre 4 g 16 % |
Sugars 5 g |
Net Carbs 10 g |
Protein 22 g |
Vitamin A 108 % |
Vitamin C 61 % |
Calcium 13 % |
Iron 33 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Fruits | 0 |
Vegetables | ½ |
Meat and Alternatives | 2 |
Fats | 3 |