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1 clove garlic, halved
1/2 cup nonfat mayonnaise
2 tablespoons red wine vinegar
2 teaspoons dijon mustard
2 teaspoons white wine
Worcestershire sauce
1 teaspoon anchovy paste
1/4 teaspoon pepper
2 teaspoon olive oil
3/4 teaspoon cajun seasoning
1 garlic clove, minced
2 cups (3/4 inch) sourdough bread cubes
18 cups torn romaine lettuce
1/3 cup 1-1/3-ounce parmesan cheese (fresh grated is best)
1. Drop the garlic halves through the opening in a blender lid with blender on; process until minced.
2. Add mayonnaise and the next 5 ingredients (mayonnaise through pepper); process until well-blended.
3. Cover and chill at least 1 hour.
4. Combine oil, cajun seasoning, and minced garlic in a medium microwaveable bowl. Microwave on high for 20 seconds.
5. Add bread cubes; toss gently to coat. Spread bread cubes in a single layer on a baking sheet.
6. Bake at 400F for 15 minutes or until golden brown.
7. Place lettuce in a large bowl. Add dressing; toss gently to coat.
8. Sprinkle with cheese and top with croutons.
Calories; 137 per serving; protein 7.7 gm; fat 4.1 gm; carb 18.2 g; fiber 4.1 gm; chol 4 mg; iron 3 mg; sodium 836 mg; calc 176 mg.
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