1 clove garlic, halved
1/2 c nonfat mayonnaise
2 tbsps. red wine vinegar
2 tsps. dijon mustard
2 tsps. white wine
worchestershire sauce
1 teaspoon anchovy paste
1/4 teaspoon pepper
2 tsps. olive oil
3/4 teaspoon cajun seasoning
1 garlic clove, minced
2 c.(3/4 inch) sourdough bread cubes
18 cs torn romaine lettuce
1/3 c (1 1/3 oz) parmesan cheese (fresh grated is best)
Drop the garlic halves through the opening in a blender lid with blender on; process until minced. Add mayonnaise and the next 5 ingredients (mayonnaise through pepper); process until well-blended. Cover and chill at least 1 hour.
Combine oil, Cajun seasoning, and minced garlic in a medium microwaveable bowl. Microwave on High for 20 seconds. Add bread cubes; toss gently to coat. Spread bread cubes in a single layer on a baking sheet; bake at 400F for 15 minutes or until golden brown. Place lettuce in a large bowl. Add dressing; toss gently to coat. Sprinkle with cheese and top with croutons.
Makes 6 to 8 servings.
Calories…..137…..Fat….4.1 g…..Fiber…..3.1 g.