3 slices of bread, cubed
1 T. butter
1 T. oive oil
1/2 c. shredded Parmesean
For dressing:
1/2 c. plain yogurt
2 T. olive oil
2 T. white vinegar
1 t. black pepper
1 clove garlic, minced
1 t. dijon mustard
1/2 lemon, juiced
Melt butter in a small saute pan. Add bread cubes and toss for a minute. Transfer bread cubes to a small sheet pan and toast in a toaster oven for 5 minutes. Toss with olive oil. Whisk together dressing and toss with chopped Romaine. Top salad with croutons and Parmesean.
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