Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Ingredients[]
- 2 tablespoons light mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh lemon juice
- 1 teaspoon red wine vinegar
- 1/2 teaspoon Worcestershire sauce
- 2 garlic cloves, minced
- 8 cups torn romaine lettuce
Directions[]
- Combine mayonnaise, mustard, lemon juice, vinegar, Worcestershire sauce, and garlic in a large bowl, stirring with a whisk.
- Add lettuce, tossing gently to coat.
Yield: 4 servings