Makes 6 to 8 servings
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1 garlic clove, halved
2 heads romaine lettuce, torn
1 (6-ounce) package seasoned croutons
1/2 cup extra-virgin olive oil
1/4 cup egg substitute
1/4 cup red wine vinegar
2 garlic cloves, minced
1 tablespoon Worcestershire sauce
1/2 cup grated Parmesan cheese
1 (2-ounce) can anchovies, drained
Rub sides of a wooden salad bowl with garlic halves. Add lettuce and croutons, tossing well.
Process olive oil and next 6 ingredients in a blender until smooth, stopping to scrape down sides. Pour over lettuce mixture, tossing to coat.