Directions:
- Cook bacon in a medium skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Use a slotted spoon to transfer to a plate lined with paper towels. (Bacon can be cooked, cooled and covered 6 hours ahead.)
- Mix anchovies, garlic, lemon juice, red wine vinegar, mustard and Worcestershire sauce in a blender. Add olive oil and blend until smooth. (Dressing can be refrigerated in an airtight container for up to 3 days. Bring to room temperature before using.)
- Combine lettuce and bacon in a large bowl, drizzle with dressing and toss to coat. Add cheese and toss again. Serve immediately, sprinkled with croutons if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 356.46 Kcal (1492 kJ) | ||
| Calories from fat | 282.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.44g | 48% | |
|---|---|---|---|
| Cholesterol | 34.98mg | 12% | |
| Sodium | 492.06mg | 21% | |
| Potassium | 472.14mg | 10% | |
| Total Carbs | 6.02g | 2% | |
| Sugars | 1.83g | 7% | |
| Dietary Fiber | 3.15g | 13% | |
| Protein | 12.37g | 25% | |
| Vitamin C | 6.9mg | 12% | |
| Iron | 1.8mg | 10% | |
| Calcium | 262.4mg | 26% | |
| Amount Per 100 g | |||
| Calories | 160.86 Kcal (673 kJ) | ||
| Calories from fat | 127.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.19g | 48% | |
|---|---|---|---|
| Cholesterol | 15.79mg | 12% | |
| Sodium | 222.05mg | 21% | |
| Potassium | 213.06mg | 10% | |
| Total Carbs | 2.72g | 2% | |
| Sugars | 0.83g | 7% | |
| Dietary Fiber | 1.42g | 13% | |
| Protein | 5.58g | 25% | |
| Vitamin C | 3.1mg | 12% | |
| Iron | 0.8mg | 10% | |
| Calcium | 118.4mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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