1/4 cup grated Parmesan cheese
1/4 cup light mayonnaise
2 tbsp white wine vinegar
1 tbsp extra virgin olive oil
1 tbsp water
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 clove garlic , minced
Pinch of salt and pepper
8 cups romaine lettuce , torn, 1 small head
1 cup prepared croutons
2 tbsp cooked bacon , crumbled
In jar, shake together Parmesan cheese, mayonnaise, vinegar, oil, water, mustard, Worcestershire sauce, garlic, salt and pepper until smooth. (Make-ahead: Cover and refrigerate for up to 3 days.)
Place lettuce in large bowl. Add dressing; toss until evenly coated.
Sprinkle with croutons and bacon.
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