Ingredients
5
cups French bread cubes (1/2 inch)
Olive oil nonstick cooking spray
1
teaspoon dried Italian seasoning
3/4
to 1 cup buttermilk*
1/2
cup fat-free mayonnaise
1/4
teaspoon salt
2
garlic cloves, peeled
2
tablespoons extra-virgin olive oil
1
large head romaine lettuce, torn (about 15 cups)
1/2
medium red onion, thinly sliced, separated into rings
1/2
cup grated Parmesan cheese
1/8
teaspoon freshly ground black pepper
Preparation
Heat oven to 300°F. Place bread cubes in single layer on ungreased cookie sheet. Generously spray cubes with nonstick cooking spray; sprinkle with Italian seasoning. Bake at 300°F. for 15 minutes.
Meanwhile, in blender container, combine 3/4 cup buttermilk, mayonnaise, salt and garlic; blend until smooth. Through center of blender lid, slowly add oil, blending just until combined. If necessary, add up to 1/4 cup additional buttermilk for desired dressing consistency. Refrigerate until serving time.
Just before serving, place lettuce and onion in large salad bowl. Add dressing to salad; toss gently to coat. Add croutons and cheese; sprinkle with pepper. Toss gently.
