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.