2 slices thinly sliced white bread
Vegetable cooking spray
1/2 tsp. garlic powder
1 clove garlic, halved
4 c. shredded Romaine lettuce
2 eggs, optional
1/4 tsp. dry mustard
3 tbsp. lemon juice
2 tbsp. water
2 tsp. olive oil
2 tsp. Worcestershire sauce
2 tbsp. grated Parmesan cheese
1/2 tsp. cracked pepper

Coat bread lightly with cooking spray. Sprinkle with garlic powder. Place on ungreased baking sheet. Bake at 300 degrees for 20 minutes or until bread is golden brown. Cut bread into cubes and set aside.

Rub inside of a large bowl with garlic halves; discard garlic. Place lettuce in bowl. Pour water to a depth of 2 inches in a medium saucepan; bring water to a boil and turn off heat. Carefully lower eggs into water using a slotted spoon; let stand 1 minute. Remove eggs and let cool.

Combine eggs, dry mustard, lemon juice, water, oil and Worcestershire sauce, stirring well. Drizzle egg mixture over lettuce in bowl. Sprinkle with Parmesan cheese and pepper; toss lightly. Top evenly with reserved bread crumbs. Yield 8 servings. (62 calories per 1/2 cup serving.)