March 24, 2020
1/2 cup plain non fat Greek-style yogurt
Juice of 1/4 lemon
1 teaspoon rice wine vinegar
1 tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
4 teaspoons anchovy paste
1 small clove garlic (minced)
1/2 teaspoon black pepper (freshly ground)
1 head romaine lettuce (chilled and sliced)
1 tablespoon Parmesan cheese (freshly shredded or grated)
- Combine all ingredients for dressing in a bowl and whisk well. Set aside.
- Place lettuce in a large serving bowl. Drizzle one half of dressing over salad and toss well.
- Add more dressing (as desired) and retoss.
- Top with parmesan cheese and croutons.