• 1 head lettuce, torn into pieces
• 3 slices white bread, crusts removed and cut into small cubes
• 6 ounces bacon, cut into 2 inch pieces
• 2 cloves garlic, crushed
• 1/4 cup plus 2 Tbs. olive oil
• 3 Tbs. lemon juice
• 1 tsp. Worcestershire sauce
• 1 tsp. black pepper
• 2 ounces Gruyère cheese, grated

Put lettuce in a large salad bowl and place in refrigerator to chill. Heat a heavy nonstick skillet over medium heat. Cook bacon pieces 4-5 minutes, stirring occasionally until crisp. Using a slotted spoon, remove bacon from pan. Discard all but 2 Tbs. drippings from pan. Add garlic and bread cubes and sauté 3-4 minutes, or until bread is golden. Drain on paper towels. Combine oil, lemon juice, Worcestershire sauce and pepper in a jar with a tight-fitting lid. Shake vigorously. Pour dressing over lettuce, add croutons and toss lightly. Sprinkle with cheese and serve immediately.

Per serving: calories 565, fat 51.8g, 80% calories from fat, cholesterol 44mg, protein 11.7g, carbohydrates 17.4g, fiber 2.1g, sugar 3.9g, sodium 535mg, diet points 15.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.1, Bread: 0.8, Lean meat: 1.1, Fat: 9.2, Sugar: 0.0, Very lean meat protein: 0.0

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