Title: Mississippi Caesar Salad
Categories: None
Yield: 4 Servings

1 Head romaine lettuce
2 Cloves garlic; peeled
1/4 ts Salt; freshly ground black
-pepper and sugar
1 ts Worcestershire sauce and
-Dijon-style mustard
2 tb Fresh lemon juice and
-fat-free reduced-sodium
-chicken broth
1 tb Plus 1 teaspoon olive oil
2 c Baked bread cubes or
-croutons
1/4 c Parmesan cheese; grated

Wash, dry, and core romaine. Tear or shred crosswise into 1/2" wide strips
or bite-size pieces. Wrap in paper towels. Chill for at least 1 hour.

In a large wooden salad bowl sprinkle garlic cloves with salt. Using back
of salad spoon, squash garlic and salt and mix into paste. Add pepper,
sugar, Worcestershire sauce, and mustard. Whisk to mix. Whisk in lemon
juice and chicken broth. Slowly whisk in olive oil until well blended and
smooth.

Just before serving, add lettuce, bread cubes, and Parmesan cheese to salad
bowl. Toss to thoroughly combine. Serve immediately.

NOTES : (Courtesy of Richard Simmons)

Recipe by: Cooking Live #CL8738

Posted to MC-Recipe Digest by "Pamela Creeden"
on May 1, 1998