Ingredients
- 1 2-ounce tin anchovy fillets, drained
- 1 clove garlic, peeled
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon Worcestershire sauce
- 1/4 cup egg substitute, such as Egg Beaters
- 2 heads Romaine lettuce, washed, dried and cut into a thick chiffonade or torn
- 2 tablespoons freshly grated Parmesan cheese
- Croutons, optional
Description
Makes 8 Servings.
Viking
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