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Pesto Caesar Salad

Photo: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield 6 servings
Dress up traditional Caesar salad dressing by adding storebought pesto for a delicious side salad. 

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

Nutrition 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

How to Make It

  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.