Directions:
- Preheat the oven to 325*F.
- Toss the bread cubes with 1 tablespoon oil, spread on a large cookie sheet and bake for 15 minutes until crispy.
- Remove and let cool.
- In a blender combine lemon juice, garlic, parmesan, anchovy paste, mustad, 1/2 tsp salt, and 1/4 tsp of pepper and blend.
- While the blender is running, slowly pour in the rest of the oil.
- In a pan, lightly coated with olive oil saute the shrimp with salt and pepper until pink.
- In a large salad bowl combine chopped lettuce, tomatoes, croutons and shrimp.
- Toss with dressing to coat.
- Serve garnished with leftover parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 901.66 Kcal (3775 kJ) | ||
| Calories from fat | 652.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 72.49g | 112% | |
|---|---|---|---|
| Cholesterol | 91.55mg | 31% | |
| Sodium | 2652.98mg | 111% | |
| Potassium | 718.15mg | 15% | |
| Total Carbs | 46.04g | 15% | |
| Sugars | 4.7g | 19% | |
| Dietary Fiber | 5.35g | 21% | |
| Protein | 20.33g | 41% | |
| Vitamin C | 23.2mg | 39% | |
| Iron | 3.5mg | 19% | |
| Calcium | 322.3mg | 32% | |
| Amount Per 100 g | |||
| Calories | 206.4 Kcal (864 kJ) | ||
| Calories from fat | 149.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.59g | 112% | |
|---|---|---|---|
| Cholesterol | 20.96mg | 31% | |
| Sodium | 607.3mg | 111% | |
| Potassium | 164.4mg | 15% | |
| Total Carbs | 10.54g | 15% | |
| Sugars | 1.08g | 19% | |
| Dietary Fiber | 1.23g | 21% | |
| Protein | 4.65g | 41% | |
| Vitamin C | 5.3mg | 39% | |
| Iron | 0.8mg | 19% | |
| Calcium | 73.8mg | 32% | |
* 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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