Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
935
Calories
35g
Protein
33g
Fat
124g
Carbs
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bacon | 1 slice cooked (8g) | 43 |
| Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Iceberg Lettuce | 1 cup shredded (36g) | 5 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 ounces iceberg lettuce
- 12 ounces romaine lettuce
- 1 red pepper, chopped
- 1 green pepper, chopped
- 4 slices bacon, cooked and crumbled
- 1 cup garlic-flavored croutons
- 1/2 cup parmesan cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 3 anchovies
- 1/2 cup red wine vinegar
- 1/2 teaspoon oregano
- 3/4 teaspoon pepper
- 3/4 teaspoon salt
- 1 garlic clove, minced
- 1 tablespoon sugar
- 2 tablespoons cornstarch
- 1 cup olive oil or vegetable oil
Directions
1
1. Toss lettuces, peppers, bacon, mozarella, and 1/4 cup parmesan cheese into large mixing/salad bowl, set aside.
2
2. To prepare dressing, combine anchovies, vinegar, oregano, salt, pepper, garlic, sugar, cornstartch, and remaining parmesan cheese into blender.
3
3. Mix in blender, slowly adding 1 cup oil.
4
4. Refrigerate until ready to use.
5
5. Combine salad, croutons, and dressing, serve.
6
Category:Tex-Mex Recipes
7
Category:Tex-Mex Salads
Recipe sourced from
fandom