1/3 c. hot water
1 tsp. chicken flavored bouillon granules
3 tbsp. fresh lemon juice
2 tsp. reduced-sodium Worcestershire sauce
1 tsp. Dijon mustard
2 cloves garlic, minced
1 anchovy fillet, rinsed & drained
1/8 tsp. salt
1/8 tsp. freshly ground pepper
3 tbsp. olive oil
8 c. torn Romaine lettuce leaves
Garlic croutons
3 tbsp. freshly grated Parmesan cheese

Combine water and bouillon granules in container of an electric blender; process 30 seconds. Add lemon juice and next 6 ingredients. With blender running, gradually add olive oil in a slow, steady stream. Cover and chill thoroughly. To serve, shake dressing vigorously and drizzle over romaine lettuce. Add garlic croutons and Parmesan cheese and toss. Yield: 6 servings. (101 calories per 1 1/2 cup serving.)