Caesar Salad 
serves 4

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Caesar Salad
My niece Shannon makes an awesome Caesar Salad. Her croutons come out perfect every time. Try my version of Caesar Salad Dressing. It uses no raw eggs or canned anchovies or use one of your own favorite salad dressings.
1 head romaine lettuce
1 tablespoon olive oil
2 cups French bread cut into 1-inch cubes
salt and pepper to taste
1/4 cup Parmesan cheese, freshly grated
Caesar Salad Dressing
  1. Pre-heat oven to 350 degrees. 
  2. Wash and spin-dry the romaine lettuce. Cut the lettuce into bite size pieces.
  3. Place the lettuce in a salad bowl.
  4. Evenly spread the breadcrumbs on a baking sheet. Drizzle the olive oil evenly over the cut bread. 
  5. Season with salt and pepper.
  6. Cook for 10-15 minutes, or until golden and crunchy.
  7. Add the Parmesan cheese to the lettuce, stir in the dressing, and add the croutons. Toss to mix.
Salad Dressing not included in nutritional information: Calories 209,  Fat 6.2g,  Cholesterol 6mg,  Sodium 416mg
Carbohydrates 30.2g,  Fiber 2.1g,  Sugars 2.9g,  Protein 8.9g