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85 minutes
Prep: 10 minutes
Cook: 15 minutes
61 calories per serving view nutrition facts
6 servings
suggest servings
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| 1 | each | garlic clove | halved |
| 1/2 | cup | mayonnaise, fat free | |
| 2 | tablespoons | red wine vinegar | |
| 2 | teaspoons | dijon mustard | |
| 2 | teaspoons | white wine | |
| 1 | x | worcestershire sauce | |
| 1 | teaspoon | anchovy paste | |
| 1/4 | teaspoon | black pepper | |
| 2 | teaspoons | olive oil | |
| 3/4 | teaspoon | cajun seasoning | |
| 1 | each | garlic clove | minced |
| 2 | cups | sourdough bread | cubes, 3/4 inch |
| 18 | cups | romaine lettuce | torn |
| 1/3 | cup | parmesan, parmigiano-reggiano cheese, grated | 1 1/3 ounces , freshly grated |
Drop the garlic halves through the opening in a blender lid with blender on; process until minced.
Add mayonnaise and the next 5 ingredients (mayonnaise through pepper); process until well- blended.
Cover and chill at least 1 hour.
Combine oil, cajun seasoning, and minced garlic in a medium microwaveable bowl.
Microwave on High for 20 seconds.
Add bread cubes; toss gently to coat.
Spread bread cubes in a single layer on a baking sheet; bake at 400 degrees F for 15 minutes or until golden brown.
Place lettuce in a large bowl.
Add dressing; toss gently to coat.
Sprinkle with cheese and top with croutons.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 1.0g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 120mg | 5% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 5.0g | 11% |
| Vitamin A | 1% | Vitamin C | 2% | |
| Calcium | 9% | Iron | 4% |
* 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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Very good. I used cooked chicken breast and canned chicken rather than the baked and deboned. In the future, I would not put the cheese on at the beginning of the baking. Rather I would bake the dish for about 25-30 minutes then top with the cheese to melt the last 5. I felt that the cheese being on the top inhibited the rolls from baking completely. the edges that were not covered with cheese were very flaky while the cheese covered areas seemed a bit soggy.
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