Panzanella Style Salad
(1 servings)

3 Slices dense and chewy Bread
1/3 c Melted butter
1 tsp Garlic powder
1 Head romaine lettuce
1 Quarter jar Durkee's Sandwich and Salad Sauce With mayonnaise
4 tb Oil and vinegar dressing
2 tb Parmesan cheese

For the croutons, tear up the bread or cube it. Combine the melted butter and garlic powder. Pour over bread cubes and toss to cover. Spread cubes on a cookie sheet and bake 10 minutes in an oven preheated to 350 degrees, turning once. Cool. Meanwhile, wash the romaine leaves, using only the most tender inside ones, and dry thoroughly. Tear into bite size pieces and place in large bowl. Drizzle with dressing to taste, toss carefully, and serve garnished with Parmesan cheese and croutons.