Chicory Salad With Creamy Garlic Dressing

• 2 1/4 cups (3/4-inch) cubed Italian bread (about 3 ounces)
• 1 1/2 teaspoons olive oil
• 3/4 cup nonfat cottage cheese
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1 1/2 tablespoons red wine vinegar
• 1 1/2 teaspoons Dijon mustard
• 1 large garlic clove, peeled
• 4 1/2 cups tightly packed torn chicory (curly endive)
• 4 1/2 cups tightly packed torn romaine lettuce
• 2 hard-cooked eggs, chopped

1. Place bread cubes in a bowl; drizzle oil over the bread cubes, tossing well. Arrange bread cubes in single layer on a baking sheet. Bake at 400u0b0 for 8 minutes or until golden. Let cool.
2. Place cottage cheese in food processor, and process 2 minutes or until smooth, scraping sides of bowl once. Add the pepper and next 4 ingredients; process until well-blended. Spoon mixture into a bowl; set aside.
3. Combine the chicory, romaine, and bread cubes in a bowl; toss gently. Add dressing, toss gently to coat. Top with chopped egg.

italian bread, olive oil, cheese, pepper, salt, red wine vinegar, mustard, garlic, torn romaine lettuce, eggs

Taken from www.myrecipes.com/recipe/chicory-salad-with-creamy-garlic-dressing (may not work)