Note: This recipe is especially for pregnant
and breastfeeding women, but it can be a nutritious part of
almost anyone's diet. Pregnant and breastfeeding women need
to consume extra calories and eat a variety of nutritious foods
to contribute to their baby's growth and development.
Prep time:
10 minutes
Ingredients:
- 1 heart romaine lettuce
- 4 tbsp. extra virgin olive oil
- 2 tbsp. white wine vinegar
- 2 tbsp. lemon juice
- 1 clove garlic, crushed and minced
- 1/4 tsp. ground mustard
- 1/4 c. egg substitute
- 2 tbsp. grated parmesan cheese
- black pepper to taste
- croutons (optional)
Directions:
- Clean lettuce well to get rid of any bacteria, then dry
it in a salad spinner or blot dry with paper towels.
- Tear lettuce into 1- to 2-inch pieces and place in a large
salad bowl.
- In a small bowl, whisk together olive oil, vinegar, lemon
juice, garlic, mustard, and egg substitute.
- Just before serving, pour dressing and parmesan cheese over
salad and toss until lettuce is coated with dressing.
- Add black pepper and croutons as desired.
Serves:
4
Serving size:
1 cup
Nutritional analysis (per serving):
162 calories
4 g protein
15 g fat
3 g sat. fat
3 g carbohydrate
1 g fiber
2 mg cholesterol
71 mg sodium
56 mg calcium
1 mg iron
80 mcg folic acid
Nutritional analysis may vary depending on ingredient brands
used.
Why this recipe is good for pregnant or breastfeeding
women:
This recipe replaces raw or undercooked egg yolk with an egg
substitute. Raw or undercooked foods should not be consumed during
pregnancy.
Reviewed by:
Steven Dowshen, MD
Date reviewed: August 2005
Note: All information is for educational purposes only. For specific medical advice,
diagnoses, and treatment, consult your doctor.
© 1995-2009 The Nemours Foundation/KidsHealth. All rights reserved.