Chef's Salad

Preparation:  10 min. Cooking: 10 min. Total: 20 min.
Recipe photo
  • 1 head iceberg lettuce , torn into pieces
  • 3 slice white bread , crusts removed and cut into small cubes
  • 1/4 Lb bacon , cut into 2 in. pieces
  • 2 cloves garlic , crushed
  • 3 Fl Oz olive oil
  • 3 Tbsp lemon juice
  • 1 tsp Worcestershire sauce
  • 1 tsp black pepper
  • 2 Oz Gruyere cheese , grated
Put lettuce in a large salad bowl and place in refrigerator to chill. Heat a heavy nonstick skillet over medium heat. Cook bacon pieces 4-5 minutes, stirring occasionally until crisp. Using a slotted spoon, remove bacon from pan. Discard all but 2 normal Tbsp drippings from pan. Add garlic and bread cubes and saut'e 3-4 minutes, or until bread is golden. Drain on paper towels. Combine oil, lemon juice, Worcestershire sauce and pepper in a jar with a tight-fitting lid. Shake vigorously. Pour dressing over lettuce, add croutons and toss lightly. Sprinkle with cheese and serve immediately.
Calories
540 Cal
Fat
43 g
Carbs
16 g
Protein
23 g
Fiber
2.3 g
Sugar
4 g
Cholesterol
64 mg
Sodium
1200 mg


Nutrients

Fiber     2.3 g
Fat     43 g
Sugar     4 g
Carbs     16 g
Protein     23 g
Calories     540 Cal

Fats

Fat, Poly     4.7 g
Fat, Mono     24 g
Fat, Sat     11 g
Fat, Trans     0 g
Fat, Percent     71 %

Vitamins

Vitamin, K     47 mcg     39 %
Vitamin, A     830 IU     28 %
Vitamin, B12     0.8 mcg     33 %
Niacin     6 mg     37 %
Riboflavin     0.3 mg     20 %
Vitamin, C     9.9 mg     11 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.3 mg     17 %
Vitamin, E     3.4 mg     23 %
Panto, Acid     0.8 mg     16 %
Choline     71 mg     13 %
Thiamin     0.4 mg     29 %

Minerals

Calcium     210 mcg     21 %
Phosphorus     370 mg     54 %
Magnesium     36 mg     8.7 %
Copper     0.2 mcg     18 %
Fluoride     9.4 mcg     230 %
Zinc     2.5 mg     23 %
Cholesterol     64 mg     0.8 %
Sodium     1200 mg     82 %
Selenium     33 mcg     61 %
Manganese     0.3 mg     4.7 %
Potassium     510 mg     11 %
Iron     2.2 mg     28 %