Source: Enlitened Kosher Cooking by Nechama Cohen

Classic Caesar salad with homemade croutons.

Servings

1 Lettuce, iceberg, fresh, head, medium, 6" , torn into bite-sized pieces (or romaine)
3 Bread, whole wheat, 100%, slice , cubed
1 olive oil cooking spray
0.12 cup light mayonnaise
0.5 tbsp fresh lemon juice
0.5 tbsp red wine vinegar
1 tbsp cold water
2 tbsp sweetener (sugar substitute)
1 tsp dijon mustard
1 tbsp Cheese, mozzarella, low moisture, partially skim, shredded
1 medium garlic cloves , peeled and minced
1 pepper, black, dash

1 To assemble salad, put lettuce in a salad bowl. Add 1 cup of croutons and all of the dressing. Toss well to coat leaves evenly with dressing.
2 Croutons: Preheat oven to 375 degrees F. Spread bread cubes across a baking sheet. Spray with oil and bake until golden brown, about 10 minutes.
3 Dressing: Put all ingredients in a bowl and whisk to blend.

Add croutons right before serving, because the dressing will cause them to get soggy.