4 teaspoons extra-virgin olive oil

1 clove garlic, coarsely chopped

1 ½ teaspoons Lea & Perrins Worcestershire Sauce

1 large egg

2 tablespoons lemon juice

1 tablespoon Hellmann's or Best Foods Real Mayonnaise

3 tablespoons plain nonfat yogurt

¼ teaspoon mustard powder

¼ teaspoon ground black pepper

1 tablespoon low-salt ketchup

6 cups mixed salad greens, torn into bite-size pieces

1 cup Quick and Easy Garlic Croutons

4 tablespoons grated Parmesan cheese

• In a small nonstick sauté pan over medium heat, sauté the olive oil and garlic until the oil is warmed, being careful not to brown the garlic (which would impart a bitter flavor). Remove from heat and set aside to allow the garlic flavor to infuse in the oil.

• In a small bowl, whisk together the Worcestershire sauce, egg, lemon juice, mayonnaise, yogurt, mustard powder, and pepper.

• Use a slotted spoon to remove and discard the garlic from the olive oil. Return the sauté pan to the burner. Warm the oil over medium heat, then add the egg mixture. Stirring or whisking constantly, heat the mixture until it becomes a thickened sauce. (The lemon juice helps prevent the egg from curdling from the direct heat.) Add the ketchup and whisk to combine. Set aside to cool to room temperature.

• Toss the salad greens with the dressing. Add the croutons and cheese and toss again. Top with additional freshly ground black pepper.