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In a large salad bowl, chop anchovies and combine with minced garlic.
Add mayonnaise, Dijon mustard, Worcestershire sauce, and lemon juice. Mix with fork until smooth consistency.
Stir in Olive oil until blended.
Add lettuce and toss until evenly coated with dressing.
Add mushrooms and Parmesan cheese and mix.
Serve on chilled salad plates with chilled forks for a touch of "Culinary Class."
Top off with coarsely ground pepper.
Variations: May add 1 cup of cherry tomatoes or ½ cup crumbled Feta Cheese.
For more great recipes checkout the Muscle Cookbook
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