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Caesar Salad with Fennel & Red Pepper

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Submitted by mac1204

YIELD

6 servings

PREP

30 min

COOK

0 min

READY

30 min

Ingredients

1 1
SMALL HEAD SMALL HEAD ROMAINE LETTUCE
leaves torn into bite-size pieces *
2 2
SMALL SMALL FENNEL BULB
thinly sliced *
1 1
EACH EACH SWEET RED BELL PEPPERS
seeded, deveined and thinly
¾ 177
CUP ML WALNUTS
coarsely chopped, toasted
2 3E+1
TABLESPOONS ML LEMON JUICE
fresh
2 2
CLOVES CLOVES GARLIC
peeled and minced
4 4
EACH EACH ANCHOVY FILLETS
rinsed, dried, minced *
1 1
EACH EACH EGGS
slightly beaten
½ 118
CUP ML OLIVE OIL
½ 2.5
TEASPOON ML BLACK PEPPER
freshly ground
79
CUP ML PARMESAN CHEESE
grated

Directions

In a large salad bowl, combine lettuce, fennel, red pepper and walnuts.

In a small bowl, mix remaining ingredients until well blended.

Pour over salad and toss well.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 75g (2.6 oz)
Amount per Serving
Calories 300 89% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 97mg 4%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 14g
Vitamin A 14% Vitamin C 48%
Calcium 8% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Low Sodium
 

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