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Ingredients:

3 slices bread
1/2 cup vegetable oil
1/4 cup cider or red wine vinegar
2 teaspoons Worcestershire sauce
1 clove garlic, minced
1/4 teaspoon salt
dash pepper
8 cups torn Romaine lettuce and leaf lettuce
1/2 cup grated or shredded Parmesan cheese
1/4 cup crumbled blue cheese

Cut bread into 1-in. cubes and place on a baking sheet. Toast at 225° for 1-2 hours or until crisp, turning occasionally. Meanwhile, combine the oil, vinegar, Worcestershire sauce, garlic, salt and pepper in a jar with tight-fitting lid shake well. Refrigerate for several hours. In a large salad bowl, toss lettuce, cheeses and croutons. Shake the dressing pour over the salad and toss to coat. Serve immediately.


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