1/4 cup reduced fat mayonnaise
2 tablespoons grated Parmesan cheese
1 teaspoon sugar
1 teaspoon Dijon-style mustard
1 teaspoon anchovy paste
1/2 teaspoon Worcestershire sauce
1 clove garlic, minced
2 tablespoons lemon juice
1 large head romaine lettuce, torn into bite-size pieces
1/2 cup croutons

In small bowl, stir together mayonnaise, parmesan, sugar, mustard, anchovy paste, Worcestershire and garlic. Gradually stir in lemon juice. Cover and chill several hours or overnight. In medium salad bowl, toss lettuce with dressing. Sprinkle croutons over top. Serve immediately.

Makes 6 servings.