For 1 large head of Romaine:

DRESSING:

3 tbsp. Wesson oil
1 tbsp. vinegar
1 tbsp. water
2 to 3 tbsp. Hellmann's mayonnaise
Grated Parmesan cheese
Bacon bits
Croutons
Garlic salt

Combine oil, vinegar, and water. Add mayonnaise (do not try to use salad dressing) to give dressing good "body". This makes it cling to lettuce. On waxed and thoroughly dried pieces of Romaine, sprinkle garlic salt and this dressing. Add LOTS of grated Parmesan cheese. Toss. Top with bacon bits and lots of good croutons and serve. Have anchovies available, if desired.