Croutons: 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 half the oil until hot, but not smoking. Add half of the bread and brown on one side. Turn over and brown on the other side. Transfer to a cookie sheet and cool. Repeat with remaining bread squares. Makes 2 cups.
Cut iceberg lettuce head in half then in half again. Slice into 1/2-inch-wide pieces and put in salad bowl. Cut off the bottom (core) of the 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.
