Tangy Caesar Salad

• 2 garlic-flavored bagels
• Butter-flavored vegetable cooking spray
• 8 cups torn romaine lettuce (about 1 large head)
• 2 tablespoons freshly grated Parmesan cheese
• 1 teaspoon coarsely ground pepper
• 2 tablespoons lemon juice
• 2 teaspoons low-sodium Worcestershire sauce
• 1 1/2 teaspoons red wine vinegar
• 1/2 teaspoon dry mustard
• 1/4 teaspoon garlic powder
• 1/4 cup plus 2 tablespoons plain nonfat yogurt

1. Cut each bagel into 2 half-circles using a serrated knife. Cut each half-circle horizontally into 1/4-inch-thick slices. Place bagel slices on a baking sheet; coat with cooking spray. Bake at 300u0b0 for 25 minutes or until lightly browned and crisp; set aside.
2. Combine lettuce, cheese, and pepper in a large bowl; toss well. Combine lemon juice and next 4 ingredients, stirring well. Add yogurt; stir well. Add to lettuce mixture; toss gently to coat.
3. Break bagel chips into small pieces; add to lettuce mixture, and toss gently. Serve immediately.

garlic, butter, torn romaine lettuce, parmesan cheese, ground pepper, lemon juice, worcestershire sauce, red wine vinegar, dry mustard, garlic, nonfat yogurt

Taken from www.myrecipes.com/recipe/tangy-caesar-salad (may not work)