Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      tablespoons   shredded fresh parmesan cheese -- divided
     1/4  cup           lowfat buttermilk
   2      teaspoons     lemon juice
   1 1/2  teaspoons     anchovy paste
     1/4  teaspoon      worcestershire sauce
     1/8  teaspoon      pepper
   1                    garlic clove
     1/3  cup           plain fat-free yogurt
   2      bunches       romaine salad
                        --10 ounce bags
                        --or 16 cups sliced romaine lettuce
   1      cup           fat-free garlic and onion croutons

Preparation:

1. Place 4 tablespoons cheese and next 6 ingredients in a blender; process until smooth. Pour into a bowl; stir in yogurt. Combine lettuce and croutons in a bowl. Drizzle dressing over salad; toss gently to coat. Spoon salad into individual bowls; sprinkle evenly with remaining cheese Creole-Shrimp Caesar Salad: Prepare salad as directed. Combine 1 pound large shrimp, peeled and deveined, and 1 1/2 tablespoons salt-free Creole spice blend; toss well to coat. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add shrimp; saute 2 minutes or until done. Divide shrimp evenly among salads. Yield:6 servings. Creole Chicken Caesar Salad: Prepare salad as directed. Rub 4 (4-ounce) skinned boned chicken breast halves with 1 1/2 tablespoons salt-free Creole spice blend. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; cook 5 minutes on each side or until done. Cut chicken diagonally across grain into thin slices. Divide chicken evenly among salads. Caesar Salad with Pan-Fried Oysters: Prepare salad as directed. Drain 2 (8-ounce) containers select oysters. Dredge oysters in 1/4 cup real-lemon-added, seasoned fish-fry breading mix. Coat a nonstick skillet with cooking spray. Add 2 teaspoons olive oil; place over medium-high heat until hot. Add oysters; cook 3 minutes on each side or until oysters are done and breading is golden. Divide oysters among salads.

Nutritional Information:

(serving size: 2 cups salad and 1 teaspoon cheese). Selections:2 FR/V, 60 C. Points: 1. Per serving: Calories 77 (28% from fat); protein 5.7 g; fat 2.4 g (sat 1.2 g); carbohydrates 7.2 g; fiber 1.6 g; cholesterol 5 mg; iron 1.1 mg; sodium 362 mg; calcium 157 mg.