- 1/3 cup canola oil
- 1/3 cup grated Parmesan cheese
- 1/4 cup egg substitute (such as Egg Beaters®)
- 2 teaspoons Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon anchovy paste
- 1/4 teaspoon Worcestershire sauce
- 1/8 teaspoon ground black pepper
- salt to taste
- 1 head romaine lettuce, torn into bite-size pieces
- 1 cup croutons
- Blend vegetable oil, Parmesan cheese, egg substitute, Dijon mustard, garlic, anchovy paste, Worcestershire sauce, and pepper in a blender or food processor until smooth; season with salt.
- Drizzle dressing over lettuce in a large mixing bowl; toss to coat. Top salad with croutons.