• 1 large head romaine lettuce

Dressing

• 1/3 cup low-fat yogurt

• 1 small garlic clove, minced

• 1 teaspoon Worcestershire sauce

• 1 teaspoon Dijon mustard

• 1 - 2 tablespoons lemon juice

• 1/4 cup olive oil

• salt and pepper, to taste

1. Wash romaine lettuce and set it aside to dry. When dry, tear or chop into bite size pieces.

2. Whisk together all dressing ingredients. 

3. Toss the romaine lettuce with half the dressing. Serve the remaining dressing on the side.

Leftover dressing will keep in the fridge for up to 1 week. If the oil solidifies, briefly microwave on low until melted. Alternatively, remove the dressing from the fridge a few hours before serving to come to room temperature. Stir well.