Cut iceberg lettuce head in 1/2 then in 1/2 again. Slice into 1/2-inch wide pieces and put in salad bowl. Cut off bottom (core) of romaine and slice the romaine widthwise in 1/2-inch strips. Place in salad bowl. Toss with remaining vegetables. Add croutons and cheese, toss again. When salad is well mixed, pour dressing over and toss again. Serve with toasted garlic French bread.
Butter the bread on both sides. Sprinkle with garlic powder on both sides. Cut buttered bread into 1-inch squares. In a skillet over medium heat, heat 1/2 the oil until hot, but not smoking. Add 1/2 of the bread and brown on one side. Turn over and brown on the other side. Transfer to cookie sheet and cool. Repeat with remaining bread squares.
Recipe courtesy of Young Chef’s Cookbook 2000