2 slices | bread, whole wheat, for the croutons | 70 g | |
1 tbsp | olive oil, for the croutons | 15 mL | |
4 | anchovy fillets | 16 g | |
paper towels | |||
1/3 cup | olive oil, for the dressing | 85 mL | |
2 cloves | garlic, crushed | ||
2 | egg yolks | ||
2 tsp | Dijon mustard | 10 g | |
2 tbsp | wine vinegar | 30 mL | |
4 tbsp | Parmesan cheese, grated | 12 g | |
5 drops | Tabasco sauce | 0.63 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
1 | Romaine lettuce, torn into bite-size pieces | 550 g | |
2 cups | chickpeas/garbanzo beans (canned), rinsed and drained | 500 mL |
Make the croutons:
Make the dressing:
Dress the salad:
per 1 serving (320 g)
Amount % Daily Value |
Calories 410 |
Fat 22 g 35 % |
Saturated
4 g
20 % |
Cholesterol 110 mg |
Sodium 610 mg 25 % |
Carbohydrate 42 g 14 % |
Fibre 10 g 38 % |
Sugars 5 g |
Net Carbs 32 g |
Protein 14 g |
Vitamin A 104 % |
Vitamin C 61 % |
Calcium 14 % |
Iron 31 % |
Food Group | Exchanges |
---|---|
Starches | 2 |
Vegetables | ½ |
Meat and Alternatives | 1 ½ |
Fats | 3 ½ |