Ingredients

  • Olive-oil-flavored nonstick spray
  • 3 to 4 slices sourdough bread, cut 1/2 inch thick
  • 3 or 4 large cloves garlic
  • 8 tablespoons finely grated Parmigiano Reggiano
  • 1 cup low-fat buttermilk
  • 1 teaspoon Dijon mustard
  • 2 teaspoons lemon juice
  • 6 drops Worcestershire sauce
  • 2 flat anchovy fillets, drained, dried and minced
  • 2 teaspoons minced parsley
  • Few shakes salt
  • Freshly ground black pepper
  • 20 cups romaine lettuce torn into bite-size pieces (2 or 3 heads)
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      420 calories; 11 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 55 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 24 grams protein; 23 milligrams cholesterol; 1700 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 main-dish salads

Preparation

  1. Turn the oven to 450 degrees.
  2. Spray the bread on both sides with nonstick spray; then rub with the cut side of several garlic cloves, reserving 1 clove for the dressing. Toast the bread for about 10 minutes, on the bottom shelf of the oven, until brown, turning once.
  3. Spoon the grated cheese into a small bowl. Stir in the buttermilk, and blend well.
  4. Mince 1 clove of garlic, and add to the mixture with mustard, lemon juice, Worcestershire, anchovies, parsley, salt and pepper, whisk to blend.
  5. For each salad, mix together 1/4 of the croutons with 5 cups of romaine and 1/4 of the salad dressing, and toss.

Dining and Cooking