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CEASAR SALAD WITH PEPPERS

DRESSING:
2 Large Whole Garlic Cloves
1/4 Cup Fat Free Mayonnaise
1 1/2 Teaspoons Dijon Mustard
1 Teaspoon Anchovy Paste
Dash of Black Pepper
3 Tablespoons Red Wine Vinegar
1 Tablespoon Olive Oil

SALAD:
2 Yellow Bell Peppers
2 Red Bell Peppers
14 Cups Romaine Lettuce, torn
1/4 Cup Fresh Parmesan
Cheese, grated
4 Slices Rye Bread,
cubed and toasted

Mix all the ingredients for the dressing in a blender and set aside. Cut up the peppers and lettuce. Place in a large bowl. Mix with the dressing. Sprinkle with the parmesan cheese and the toasted bread. Serve.

SERVINGS 8; CALORIES 111; FAT 3.7 g; PROTEIN 5 g; CARBS 15.3 g;
FIBER 3.4 g; CHOL 2 mg; IRON 2.2 mg; SODIUM 378 mg; CALC 98 mg
SERVING SIZE= 1 Cup

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Updated 12/7/99