6    Medium red potatoes, cubed
1    Small head Romain lettuce
3/4 c  Creamy Caesar Dressing
1/2 c  Kraft Parmesan Grated Cheese
4    Strips bacon, cooked and
Crumbled
1/2 c  Garlic croutons

Cook potatoes until tender, about 10 minutes. Drain and set aside. Keep
warm. Line a large salad bowl or platter with torn lettuce leaves. Pour
dressing and half of the cheese over potatoes, tossing to coat. Spoon
potatoes over lettuce. Top with remaining cheese, bacon and croutons.