Creamy Caesar Salad

Ingredients:
1/2 c. plain Greek-style yogurt
1 tsp. fresh lemon juice
1 tsp. balsamic vinegar
1 tsp. Dijon mustard
1/2 tsp. Worcestershire sauce
1 large garlic clove, minced and mashed into a paste with 1/4 tsp. salt
1/4 c. freshly grated Parmesan cheese (about 1 oz.)
1 head romaine lettuce, rinsed, spun dry, and cut into wide strips (about 7 cups)
1/4 c. finely chopped red onion
1/2 tsp. anchovy paste (opt.)

Preparation:
In a small food processor blend together yogurt, anchovy paste, lemon juice, vinegar, mustard, Worcestershire sauce, garlic paste, 2 T. Parmesan, and salt and pepper to taste. Transfer mixture to a bowl or jar. Chill dressing, covered, for at least 1 hour and up to 2 days.
Serve romaine, drizzled with dressing and topped with remaining parmesan and onion.

Homemade Croutons:
Cut off bread crusts. Butter both sides of bread slices. Cut into cubes. Bake at 400F for 15 min or until golden brown. Stir ocassionally while cooking. Cool and spinkle on top of tossed Caesar Salad.

NOTE: This is an extremely creamy dressing. SO delicious. I never used the anchovy paste and it turned out very tasty regardless. I didn't have fresh parmesan either, which made the dressing not quite as smooth but still very good.