Caesar Salad In Crouton Cups

• 12 slices white bread
• 1 teaspoon garlic salt
• 1 teaspoon fresh thyme
• 1 teaspoon fresh rosemary, chopped
• 1/2 teaspoon cracked black pepper
• 4 cups romaine lettuce, finely sliced
• 1/2 cup parmesan cheese, shredded
• 1 cup caesar salad dressing, to taste

1. Heat oven to 350 degrees.
2. Spray a 12-muffin tin with butter flavor no-stick cooking spray. Trim crusts off bread; spray both sides of bread with butter flavor no-stick cooking spray.
3. In a small bowl, combine the garlic powder, thyme, rosemary and cracked black pepper. Lightly sprinkle mixture over both sides of bread.
4. Use a rolling pin to slightly flatten bread and embed the spice mixture. Press each slice into a muffin cup, allowing edges to hang over cup.
5. Bake for 12-15 minutes or until golden brown and crisp (like a crouton). Remove from oven and cool.
6. Toss lettuce with dressing; spoon into crouton cups; sprinkle Parmesan cheese on each mini salad.
7. Serve!

white bread, garlic salt, thyme, fresh rosemary, cracked black pepper, romaine lettuce, parmesan cheese, caesar salad dressing

Taken from www.food.com/recipe/caesar-salad-in-crouton-cups-336632 (may not work)