Caesar-Style Salad

• 1/2 cup plain nonfat yogurt
• 1/2 teaspoon anchovy paste
• 1 teaspoon fresh lemon juice
• 1 teaspoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1 garlic clove, minced and mashed into a paste with 1/4 teaspoon salt
• 1/4 cup freshly grated Parmesan cheese (about 1 ounce)
• 1 head romaine, rinsed, spun dry, and cut into wide strips (about 7 cups)
• 1/4 cup finely chopped red onion

1. In a small food processor blend together yogurt, anchovy paste, lemon juice, vinegar, mustard, Worcestershire sauce, garlic paste, 2 tablespoons Parmesan and salt and pepper to taste and transfer to a bowl or jar.
2. Chill dressing, covered, at least 1 hour and up to 2 days.
3. Divide romaine among 4 bowls and drizzle dressing over salads.
4. Sprinkle each salad with 1 tablespoon onion and 1/2 tablespoon remaining Parmesan.

nonfat yogurt, anchovy paste, lemon juice, balsamic vinegar, mustard, worcestershire sauce, garlic, freshly grated parmesan cheese, head romaine, red onion

Taken from www.epicurious.com/recipes/food/views/caesar-style-salad-10064 (may not work)