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Dairy
Medium
30 Minutes
Diets 
1 head garlic
3 heaping tablespoons Gefen Lite Mayonnaise or other low-fat mayonnaise
2 tablespoons Gefen Olive Oil
2 anchovies
juice of 1 small lemon
1 teaspoon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
1 head romaine lettuce
3 or 4 mushrooms, sliced
1/2 cup cherry or grape tomatoes
Parmesan cheese, for sprinkling
1/2 challah
about 1/4 cup Gefen Olive Oil
4 cloves garlic, crushed or 4 cubes Gefen Frozen Garlic
1 teaspoon Gefen Oregano
Preheat oven to 350 degrees Fahrenheit.
Roast the garlic by cutting off half an inch from the top of the head and placing the garlic upright in a pan. Pour olive oil over the open garlic and roast uncovered for about 15 to 20 minutes, until tender.
Meanwhile, place all ingredients for the dressing in a blender and blend until smooth. Once garlic has cooled, squeeze out the garlic from the papery skin and blend well with the rest of the ingredients. Refrigerate.
To make the croutons, cut the challah into generously sized cubes and spread out on a cookie sheet. Bake at 350 degrees Fahrenheit for 15 to 20 minutes until dried out.
Then, in a saucepan, heat about 1/4 cup olive oil. Add crushed garlic. Once slightly browned, add croutons to pan and toss; sprinkle with oregano and toss again.
Wash and dry lettuce. Tear into bite-size pieces.
To assemble salad, place the lettuce, mushrooms and tomatoes in a bowl, drizzle salad dressing over and add croutons and toss again. Sprinkle with Parmesan cheese. Serve immediately.
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