Instructions: 4 SERVINGS DAIRY-FREE

This remake of a classic is best served in a wooden bowl and garnished with fresh herb croutons. Rub the bowl with a cut garlic clove first for extra flavor. Youll only need a cup of croutons for the salad-store the remainder in an airtight container for up to a month. Make sure to sprinkle them over soup too.

CROUTONS: Preheat oven to 350F. Spray baking sheet once with cooking spray.

Using serrated knife, cut baguette into 1/2-inch-thick slices. Cut slices into 1-inch squares. In medium bowl, combine bread squares, basil, rosemary if desired, parsley and garlic; toss well. Spread croutons on prepared baking sheet and bake until light brown, about 20 minutes.

Meanwhile, rinse romaine and pat thoroughly dry with paper towels or use a salad spinner. Tear leaves into bite-size pieces. In large salad bowl, combine lettuce, 1 cup croutons, soy cheese and dressing and toss to coat. Best served at once.

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