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Canlis Salad

Featured in the Honolulu Star-Bulletin on November 02, 2005.

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Ingredients:

Canlis Salad

  • 1 clove garlic
  • 5 tablespoons olive oil
  • 1 pound bacon, chopped (for lower fat, use turkey bacon; for convenience, use 3/4 cup cooked bacon toppings available at grocery stores)
  • 2 tomatoes, cut into wedges
  • 2 heads romaine, torn into bite-sized pieces
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup chopped green onions
  • 1/2 teaspoon chopped mint leaves
  • 1/4 teaspoon dried oregano leaves
  • 3 tablespoons lemon juice
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup croutons

Directions:

  1. Put garlic into oil and let stand several hours.
  2. Fry bacon; drain well.
  3. Put tomatoes and romaine into salad bowl; sprinkle with cheese, onions, mint and oregano.
  4. In a small bowl, combine oil, lemon juice, and seasonings.
  5. Coddle egg for 1 minute (or use a pasteurized egg) and immediately beat into dressing.
  6. Pour dressing over greens and sprinkle with bacon and croutons.
  7. Toss salad lightly.

Makes 6 servings.

Approximate nutrient analysis per serving:
330 calories, 26 g total fat, 7 g saturated fat, 60 mg cholesterol, 750 mg sodium, 9 g carbohydrate, 2 g fiber, 3 g sugar, 14 g protein

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