Grilled Salmon Caesar Salad with Warm Croutons

• 2 cups Kraft Calorie-Wise Creamy Caesar Dressing
• 2 Tbsp. lemon zest
• 3/4 cup fresh lemon juice
• 24 pieces skin-on salmon fillets (4 oz./115 g)
• whole wheat baguettes, split, cut into 1.25-oz. (35 g) portions
• 12 each romaine hearts, halved
• 1-1/2 cups Shaved Parmesan cheese

1. Whisk dressing, lemon zest and juice until blended.
2. For each serving: Brush 1 fillet with 1/2 Tbsp.
3. (7 mL) dressing mixture; let stand 15 min.
4. at room temperature.
5. Grill, skin-side up, on medium heat 8 to 10 min.
6. or until fish flakes easily with a fork, turning halfway.
7. Meanwhile, grill 1 baguette portion 4 min.
8. or until toasted, turning frequently.
9. Remove from grill; tent with foil to keep warm.
10. Grill 1 romaine half, cut-side down, 1 min.
11. or until charred.
12. Transfer to serving plate.
13. Cube bread and scatter over and around lettuce.
14. Top with fish and 1 Tbsp.
15. (15 mL) cheese.
16. Drizzle with 1 Tbsp.
17. (15 mL) of the remaining dressing mixture.

caesar dressing, lemon zest, lemon juice, skinon, whole wheat baguettes, hearts, parmesan cheese

Taken from www.kraftrecipes.com/recipes/grilled-salmon-caesar-salad-warm-croutons-171867.aspx (may not work)