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

Process water and granules in blender 30 seconds. Add lemon juice and next 6 ingredients. With blender running, gradually add olive oil in slow, steady stream. Cover and chill thoroughly. To serve, shake dressing vigorously and drizzle over lettuce. Add croutons and Parmesan and toss. "101 calories for a 1 1/2 cups serving."