Baked Caser Salad
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Fat free mayonnaise||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||2 Tablespoon|
|Anchovy paste||1⁄2 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Dry mustard||1⁄8 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|French bread slice||4 Ounce, cut into 3/4-inch cubes (Four 1 Ounce Pieces)|
|Torn romaine lettuce||8 Cup (128 tbs)|
Preheat oven to 300°.
Combine first 9 ingredients in a small bowl; stir well with a whisk.
Place bread cubes on a baking sheet, and bake at 300° for 15 minutes or until toasted.
Combine croutons and lettuce in a large bowl.
Add dressing, and toss to coat.