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Serving size: 2 Tbsp (29g) SOYBEAN OIL, WATER, VINEGAR, ROMANO CHEESE MADE FROM COW'S MILK (PASTEURIZED MILK , CHEESE CULTURE, SALT, ENZYMES), SUGAR, EGG YOLKS, SALT, CONTAINS LESS THAN 2% OF PART-SKIM MILK , DRIED GARLIC, LEMON JUICE CONCENTRATE, SPICES (INCLUDES CELERY), CORN SYRUP, XANTHAN GUM, WHEY, DRIED ONIONS, CREAM (FROM MILK ), MODIFIED FOOD STARCH, BUTTERMILK, AUTOLYZED YEAST EXTRACT, DISODIUM PHOSPHATE, DISODIUM GUANYLATE, DISODIUM INOSINATE, NATURAL FLAVOR, TAMARIND, CHEESE CULTURE, ENZYMES, SORBIC ACID AND CALCIUM DISODIUM EDTA (TO PROTECT FLAVOR).

Prep Time: 10 MINUTES Serves: 2 Cook Time: 10 MINUTES Ingredients Salad: 2 small heads romaine lettuce (finely chopped) 1 medium carrot (peeled and cut into thin ribbon using the peeler) 2 scallions (sliced in long strips) 1/4 red onion (thinly sliced) 1 cup day old bread (cubed) 1/2 Tbsp olive oil 1/2 tsp salt Dressing: 1/4 cup Stonyfield Organic Greek plain Whole Milk yogurt 2 Tbsp olive oil 1 Tbsp fresh lemon juice 2 Tbsp herb goat cheese (crumbled) 1/4 tsp salt 1/8 tsp ground black pepper Instructions Preheat oven to 350
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