Iceberg Lettuce Salad

Ingredients
iceberg lettuce
carrots
red cabbage
garlic croutons
Parmesan dressing

Preparation

Garlic Croutons
4 thick slices white bread
2 Tbsp butter
1/4 unsalted garlic powder
Heat oven to 400°F. Trim the crusts off bread and generously butter the bread on both sides. Sprinkle with garlic powder. Cut into 1/2" cubes and bake on a cookie sheet for 10 minutes until golden brown.
Dressing
1/3 cup grated Parmesan cheese
1/4 cup mayonnaise (you find the home made mayonnaise under the Romanian home cooking)
2 anchovy fillets
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons fresh lemon juice 1/2 tablespoon dry mustard (I like to use Dijon mustard)
1/2 teaspoon Worcestershire sauce
Combine cheese, mayonnaise, anchovies, vinegar, lemon juice, mustard, Worcestershire sauce, remaining 1/4 cup oil, and 1 garlic clove in blender; puree until smooth. Season dressing to taste with salt and pepper.

Chop all vegetables, add the garlic croutons and Parmesan dressing. Easy made, refreshing and tasty. These vegetables are a very good source of antioxidants and vitamin A.