Thanksgiving Caesar Salad with Stuffing Croutons

• 4 oz. French baguette, cut into 1 1/2-inch cubes (4 cups)
• 1 1/2 Tbs. olive oil
• 1/2 tsp. poultry seasoning
• 1/4 tsp. onion powder
• 1/4 tsp. salt
• 1/4 cup plain low-fat yogurt
• 2 Tbs. reduced-fat mayonnaise
• 2 tsp. whole-grain mustard
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 2 heads romaine lettuce, torn (10 cups)
• 2 red-skin pears, halved and thinly sliced
• Shaved Parmesan for garnish, optional

1. To make Croutons: Preheat oven to 350F.
2. Toss baguette cubes with oil, poultry seasoning, onion powder, and salt in large bowl until well coated.
3. Spread on baking sheet, and bake 5 to 7 minutes, or until light brown and crispy.
4. Cool.
5. To make Salad: Whisk together yogurt, mayonnaise, mustard, salt, and pepper in large serving bowl.
6. Add lettuce, and toss to coat.
7. Top with sliced pears, Croutons, and shaved Parmesan (if using).

olive oil, poultry seasoning, onion powder, salt, yogurt, mayonnaise, wholegrain mustard, salt, ground black pepper, redskin pears

Taken from www.vegetariantimes.com/recipe/thanksgiving-caesar-salad-with-stuffing-croutons/ (may not work)