IMPORTED – NOT YET DEBUGGED
1 1arge head romaine lettuce
2 slic~s whole-wheat bread, cut into cubes
1/2 cup Caesar Salad Dressing (see recipe)
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 tehspoon chili powder
1/2 teaspoon cumin
1/4 te(lspoon salt
1/4 te’flspoonpepper
4 medium lobster tails
1. Preheat oven to 400∞. ;
2. Prepare lettuce by removing the base of the head and rinsing the leaves in cool water.
Shake out remaining water and tear lettuce into bite-size pieces.
3. Spray bread cubes ligbtly witb olive oil and bake until crispy, about 8 minutes. Cool.
4. In fllarge salad bbwi,lightiy toss iettucewith- dressing: Divide into 4 equalpartions and
arrange on individual large salad plates. Keep chilled.
6. Increase oven temperature to broil. In a small bowl combine paprika, turmeric, chili powder,
cumin, salt and pepper. Season lobster tails with spice mixture. Place lobster on baking sheet
an~ place under broiler for 5 to 10 wnutes or ~tillob~~~r is pink. Remove meat from shell
and cut into 1-inch pieces. Top sala~witb 3 oz.1obsterand t/4 cup croutons.
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Makes 4 servings, eacb containing approximately:
245 c41ories
18 gm. carbohydrate
6 gm. fat
113 mg. cholesterol
29 gm. protein
620 mg. sodium
4 gm. rber
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RECIPE
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