1 clove of garlic, halved
1/2 c. non-fat mayo
2 T. red wine vinegar
2 t. dijon mustard
2 t. white wine
worstershire sauce
1 t. anchovy paste
1/4 t. pepper
2 t. olive oil
3/4 t. cajon seasoning
1 clove garlic, minced
2 cups (3/4″ cubed) sourdough bread
18 cups torn romaine lettuce - about 2 large heads
1/3 c. freshly grated parmesan cheese

Drop garlic cloves through opening of an electric blender lid with blender running; process until minced (or I just use the jar of minced garlic and skip this step). Add mayo and next five ingredients into blender; cover and process until well blended. Cover and chill at least one hour.

Combine olive oil, cajon seasoning and one clove of minced garlic in a medium microwave-safe bowl. Microwave on high for 20 seconds. Add bread cubes and toss gently to coat. Spread bread cubes in a single layer on a baking sheet and bake at 400 degrees for 15 minutes or until croutons are golden.

Place lettuce in a large bowl. Add chilled dressing and toss gently to coat. Sprinkle with cheese and top with croutons.

Yield: 6 servings
calories: 137
protein: 7.7 g
fat: 4.1 g.
carbs: 18.2
fiber: 4.1