Caesar salad
-Whisk together with a fork egg yolk and mustard.
-Then add gradually olive oil.
-Add a pinch of salt and pepper and sour cream.
-Mix again until you have a creamy consistency and add parmesan.Put dressing in the fridge.
-Cook chicken in pan with a few drops of olive oil
-Rinse dry and chop romaine salad into bite sized pieces.
-Place in a large serving bowl and add shredded parmesan,hot chicken and croutons.Drizzle with ceasar dressing and toss gently -salad.
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Serving Size: 1 Serving (24g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 93 | ||
Calories from Fat: 71 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 62.3mg | 19 % | |
Sodium 217.1mg | 7 % | |
Potassium 25.8mg | 1 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.7g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 93
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