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Ingredients:

Croutons:

• 1 baguette, cut into 1/2-inch slices
• 2 Tbsp chopped fresh basil or 1 Tbsp dried
• 1 Tbsp chopped fresh rosemary
• 1 Tbsp chopped fresh parsley
• 1 tsp granulated garlic
• Canola oil cooking spray

Salad:

• 1 head romaine lettuce
• 1 cup herb croutons
• 1 Tbsp parmesan cheese
• 1/2 cup Caesar salad dressing

Caesar dressing:

• 1 clove garlic, peeled (1/2 tsp chopped)
• 1/2 cup low-fat silken tofu (4 oz)
• 1/3 cup water
• 1/4 cup fresh lemon juice
• 1 Tbsp white miso paste
• 2 Tbsp Dijon mustard
• 1 Tbsp parmesan cheese
• 1 1/2 tsp finely chopped garlic
• 1 tsp finely chopped onion
• 1/4 tsp cracked black pepper
• 1/4 tsp Worcestershire sauce

Directions:

Crouton directions:

Preheat oven to 350 degrees. Cut bread slices into 1-inch squares and place in a bowl. Add basil, rosemary, parsley and garlic to bowl and toss well. Spray a baking sheet once with cooking spray, place croutons on sheet and bake in preheated oven until croutons are light brown, about 20 minutes. Use right away or cool to store in an airtight container.

Caesar dressing directions:

Place garlic in a food processor fitted with a metal blade and finely chop. Scrape down sides of work bowl. Add remaining ingredients and process until smooth. Dressing will keep up to 4 days stored in a glass container in the refrigerator. If it thickens, add a little water to thin it.

Salad directions:

Wash romaine, dry by patting with paper towels or in a salad spinner and tear into bite-size pieces. Place lettuce, croutons, parmesan cheese, and dressing in a bowl and toss.

Yield

4 servings