1 lg. bunch romaine lettuce
1/4 c. oil
3/4 c. sour cream
1/2 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. onion salt
1 tsp. vinegar
1 tsp. lemon
1/2 c. Parmesan cheese
1 c. croutons

Rinse lettuce; pat dry with paper towel. Tear into bite size pieces. Chill in refrigerator until needed. Combine oil and sour cream, mix in seasonings. Mix vinegar and lemon separately. Slowly add to sour cream mixture. Stir 1/4 cup Parmesan cheese. Refrigerate at least 1 hour. Toss with Romaine, remaining cheese and croutons.