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Kathy's Caesar Salad

Easy to prepare and delicious!

Ingredients:

12 ounces romaine lettuce, rinsed, dried, and chopped
1 teaspoon freshly ground black pepper
3 tablespoons fresh lemon juice
2 teaspoons anchovy paste
2 teaspoons Dijon mustard
1 teaspoon minced garlic
1/3 cup olive oil
1/4 cup Egg Beaters Real Egg Product
2 ounces freshly grated Parmesan cheese
3 ounces croutons

Karin's note: I tripled the garlic, and lived to tell about it! Also: use extra virgin olive oil for the best flavor.

Instructions:
  1. Chill individual salad bowls.
  2. Wash and dry Romaine lettuce leaves. Sprinkle liberally with black pepper.
  3. In small bowl, combine lemon juice, anchovy paste, Dijon mustard, and garlic. Blend well.
  4. Slowly add olive oil and blend well. Chill.
  5. Toss: Lettuce leaves, lemon/oil mixture. Add Eggbeaters. Toss again, then add cheese and croutons. Serve immediately.

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