3 cloves garlic
1/4 cup water
1/4 cup fat-free mayonnaise
2 tbs. lemon juice
1/2 tsp. Worcestershire sauce
1/2 tsp. anchovy paste
1/2 tsp. freshly ground black pepper
1/2 tsp. salt
1/8 tsp. dry mustard
4 (1 oz. slices) French bread
1 large head Romaine lettuce
1 small red onion, thinly sliced
To make the dressing, put the garlic cloves in a blender or food processor and pulse a few times to chop. Add the water, mayonnaise, lemon juice, Worcestershire sauce, anchovy paste, pepper, salt and dry mustard. Blend or process until smooth. Set aside.
Preheat oven to 300 degrees F. Cut the bread into 1/4 inch cubes and place on a baking sheet. Bake for 15 minutes until toasted.
Tear or cut the Romaine lettuce and place in a large bowl. Add the red onion and croutons. Toss to combine. When ready to serve, add the dressing and toss to coat. Serve immediately. Makes 4 servings, 3 points each.