INGREDIENTS
1/2 t
anchovy paste
1/4 t
bell pepper
1/2 t
dijon mustard
1 1/2 ts
extra virgin olive oil
3 Ts
fat free greek yogurt
1 small
garlic clove
1 1/2 ts
lemon juice
3 ozs
parmesan cheese
1 t
red wine vinegar
4 cups
romaine lettuce
1 t
worcestershire sauce