Caesar Salad

Garlic, halved 1 clove
Safflower oil 1/2 cup
Salt substitute 1 tsp.
Freshly ground pepper to taste
Spinach leaves, cleaned and dried 1 bag
Egg 1
Lemon 1
Just before serving, rub large salad bowl with cut clove of garlic. Add oil,
salt substitute, and pepper and mix thoroughly. Tear spinach into bite size
pieces and toss in bowl until leaves glisten. Break egg onto spinach and squeeze
on juice from the lemon; toss until leaves are well coated
Coddled Egg: Place a cold egg in warm water. In saucepan bring to boil enough water
to completely cover egg. With a spoon, immerse egg in boiling water and remove
pan from heat. Cover and let stand 30 seconds. Immediately immerse egg in cold water.
1 from group 3 – Vegetable
1 from group 7 – Fat

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