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ROMAINE SALAD WITH DILL RANCH DRESSING 
1/2 c. low fat buttermilk
1/2 c. plain nonfat yogurt
2 tbsp. reduced-calorie mayonnaise
1 tsp. sugar
1 tsp. dried dill weed
1/2 tsp. onion powder
1/4 to 1/2 tsp. pepper
1/4 tsp. salt
1/4 tsp. dried basil leaves

SALAD:

8 c. torn romaine lettuce
12 cherry tomatoes, halved
1 cucumber, sliced
2 c. Garlic Croutons

GARLIC CROUTONS:

1 (8 oz.) loaf French bread, cut into 1/2 inch cubes
Nonstick cooking spray
1/2 tsp. garlic powder

In small bowl using wire whisk, combine buttermilk, yogurt and mayonnaise; blend well. Add remaining dressing ingredients; blend well. Cover, refrigerate 1 to 2 hours to blend flavors.

In large bowl, combine all salad ingredients. Pour dressing over salad; toss to coat. 10 servings.

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