Caesar Salad With Creamy Roasted Garlic Dressing Recipe

• 1 head roasted garlic 1
• 1 tsp Anchovy paste, or possibly 2 chopped anchovies, optional 5 mL
• 1/3 c. Low fat yogurt 75 mL
• 1/4 c. Grated Parmesan cheese 50 mL
• 1 tsp Dijon mustard and Worcestershire sauce 5 mL
• 2 Tbsp. Red wine vinegar and extra virgin olive oil 25 mL Salt and pepper to taste
• 3 slc Crusty whole wheat or possibly white bread, cut in 1"/2.5 cm cubes (2 c./500 mL) 3 (1-inch/2.5 cm.)
• 1 lrg Head Romaine lettuce cut in bite size, (10 c./2.5L) 1 pcs
• 2 x Tomatoes, (cut in wedges) 2

1. To make dressing, in food processor or possibly blender, blend together roasted garlic, anchovy paste, mustard, Worcestershire, vinegar, oil, yogurt and Parmesan.
2. Taste and season with salt and pepper.
3. Chill till ready to use.
4. To make croutons, spread bread cubes on baking sheet.
5. Bake at 375F/190C for 10 to 12 min, or possibly till crunchy.
6. Stir once or possibly twice during baking time.
7. Just before serving, toss lettuce with desired amount of dressing and top with croutons.
8. Garnish with tomatoes.
9. NOTES : This terrific lower fat version of the popular salad is from More HeartSmart Cooking with Bonnie Stern.
10. The dressing is also a perfect dip for vegetables, chicken fingers or possibly shrimp.
11. Makes 6servings.

garlic, anchovy paste, parmesan cheese, worcestershire sauce, red wine vinegar, crusty, romaine lettuce, tomatoes

Taken from cookeatshare.com/recipes/caesar-salad-with-creamy-roasted-garlic-dressing-97112 (may not work)