Ingredients Salad 10 ounce boneless, skinless chicken breast 1 tablespoon olive oil salt and pepper to taste 2 ounce cooked bacon 8 ounce romaine lettuce 1 ounce parmesan cheese grated Dressing cup mayonnaise 1 tablespoon dijon mustard medium lemon zest and juice ounce parmesan cheese grated 2 tablespoon anchovy fillets finely chopped 1 teaspoon fresh garlic minced salt and pepper to taste Instructions Preheat oven to 350 degrees Fahrenheit
If serving as a dressing to top more tender greens, serve beside the salad after refrigerating for a bit
a strapless silhouette and bandeau style with a split to neckline
You wont taste the sweetness, but it really cuts the bracing tart lemon taste
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Our original design is tea length, but we have some requirements to be full length,midi length, and even knee length