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
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
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.
Serving size: 1 cup
Nutritional analysis (per serving):
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.