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Cheesy Chef'S Salad Recipe
|Garlic||1 Clove (5 gm)|
|Olive oil/Vegetable oil||1⁄2 Cup (8 tbs)|
|Whole wheat bread cubes||1 Cup (16 tbs)|
|Romaine heads||2 , washed and dried (Crisp)|
|Green onions||4 , chopped|
|Slivered swiss cheese/Other cheese||3⁄4 Cup (12 tbs)|
|Ripe tomatoes||3 , quartered|
|Dry mustard||1⁄2 Teaspoon|
|Worcestershire sauce||1 Dash|
|Wine vinegar||2 Tablespoon|
|Black pepper||To Taste|
|Lemon||1 , juiced|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
Calories 452 Calories from Fat 333
% Daily Value*
Total Fat 38 g57.9%
Saturated Fat 9.5 g47.7%
Trans Fat 0.3 g
Cholesterol 84.2 mg
Sodium 772.9 mg32.2%
Total Carbohydrates 17 g5.6%
Dietary Fiber 5.5 g21.9%
Sugars 5.4 g
Protein 15 g30.6%
Vitamin A 364.4% Vitamin C 115.6%
Calcium 38.2% Iron 18.8%
*Based on a 2000 Calorie diet
Saute" bread cubes in 2 tablespoons of the garlic oil, drain; set aside and cool on paper towels.
Coddle egg 1 1/2 minutes in simmering water.
Tear lettuce into bite-sized pieces; place in a large salad bowl.
Add onion, cheese, and tomatoes.
Pour the remaining garlic oil on salad; toss lightly until coated well.
Add dry mustard, Worcestershire sauce, and wine vinegar; toss again.
Season with pepper and salt; break coddled egg onto salad.
Squeeze lemon onto egg; sprinkle with Parmesan cheese.
Toss again and garnish with bread cubes.