Pesto Caesar Salad

Pesto Caesar Salad Recipe
Photo: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Dress up traditional Caesar salad dressing by adding storebought pesto for a delicious side salad. 

Yield:

6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 202
Fat 14.3 g
Satfat 2.3 g
Monofat 6.2 g
Polyfat 5.4 g
Protein 6.2 g
Carbohydrate 13.6 g
Fiber 2.9 g
Cholesterol 15 mg
Iron 1.9 mg
Sodium 331 mg
Calcium 131 mg

Ingredients

3 ounces French bread baguette, cut into 1/2-inch cubes
1 1/2 teaspoons extra-virgin olive oil
Cooking spray
2 ounces Parmigiano-Reggiano cheese
1/4 cup organic canola mayonnaise (such as Spectrum)
3 tablespoons refrigerated pesto
4 teaspoons water
2 teaspoons fresh lemon juice
1 teaspoon anchovy paste
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1/8 teaspoon hot pepper sauce (such as Tabasco)
1 garlic clove, minced
12 cups torn romaine lettuce

Preparation

1. Preheat oven to 400°.

2. Place bread in a large bowl; drizzle with oil. Toss to coat. Arrange bread in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 10 minutes or until golden, turning once.

3. Grate 2 tablespoons cheese; shave remaining cheese to equal about 6 tablespoons. Set shaved cheese aside.

4. Combine grated cheese, mayonnaise, and next 8 ingredients (through garlic) in a medium bowl, stirring well with a whisk. Combine croutons and lettuce in a large bowl. Drizzle mayonnaise mixture over lettuce mixture; toss to coat.

5. Place 1 1/3 cups salad on each of 6 plates; top each serving with 1 tablespoon shaved cheese.

Note:

David Bonom,

September 2009
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