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| 2 | large | romaine lettuce | outer leaves removed & discarded |
| 1/4 | cup | walnuts | optional |
| For the dressing: | |||
| 2 | tablespoons | tahini | roasted |
| 2 | ounces | anchovies | drained of oil, rinsed and chopped |
| 4 | medium | garlic cloves | chopped |
| 3 | tablespoons | lemon juice | |
| 2 | tablespoons | balsamic vinegar | |
| 2 | tablespoons | olive oil, extra-virgin | |
| 1 | x | salt and black pepper | to taste |
Rinse lettuce, cut into bite size pieces, and dry.
Try to get lettuce as dry as possible so dressing is not diluted.
If you have a salad spinner it is best.
Blend dressing ingredients together for 1-2 minutes, drizzling the olive oil in at the end a little at a time.
Toss romaine with desired amount of dressing and walnuts and chicken if desired.
There will be dressing left over.
It keeps very well in your refrigerator for up to 2 weeks.
| % Daily Value* | |
| Total Fat 17.0g | 25% |
| Saturated Fat 2.0g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 524mg | 22% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 1.0g | 5% |
| Sugars 2.0g | |
| Protein 7.0g | 15% |
| Vitamin A | 0% | Vitamin C | 9% | |
| Calcium | 7% | Iron | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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