| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cajun | Cyberealm, Kooknet, Salads, Low-fat, Low-cal | 6 | Servings |
INGREDIENTS
| 1 | cl | Garlic, halved |
| 1/2 | c | Nonfat mayonnaise |
| 2 | tb | Red wine vinegar |
| 2 | ts | Dijon mustard |
| 2 | ts | White wine |
| Worchestershire sauce | ||
| 1 | ts | Anchovy paste |
| 1/4 | ts | Pepper |
| 2 | ts | Olive oil |
| 3/4 | ts | Cajun seasoning |
| 1 | Garlic clove, minced | |
| 2 | c | (3/4 inch) sourdough bread |
| .cubes | ||
| 18 | c | Torn romaine lettuce |
| 1/3 | c | (1 1/3 oz) parmesan cheese |
| (fresh grated is best) |
INSTRUCTIONS
Drop the garlic halves through the opening in a blender lid with blender on; process until minced. Add mayonnaise and the next 5 ingredients (mayonnaise through pepper); process until well-blended. Cover and chill at least 1 hour. Combine oil, Cajun seasoning, and minced garlic in a medium microwaveable bowl. Microwave on High for 20 seconds. Add bread cubes; toss gently to coat. Spread bread cubes in a single layer on a baking sheet; bake at 400F for 15 minutes or until golden brown. Place lettuce in a large bowl. Add dressing; toss gently to coat. Sprinkle with cheese and top with croutons. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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