Pesto Caesar Salad

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

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Nutritional Information

Amount per serving
  • Calories: 202
  • Fat: 14.3g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 6.2g
  • Polyunsaturated fat: 5.4g
  • Protein: 6.2g
  • Carbohydrate: 13.6g
  • Fiber: 2.9g
  • Cholesterol: 15mg
  • Iron: 1.9mg
  • Sodium: 331mg
  • Calcium: 131mg

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. 1. Preheat oven to 400°.
  2. 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. 3. Grate 2 tablespoons cheese; shave remaining cheese to equal about 6 tablespoons. Set shaved cheese aside.
  4. 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. 5. Place 1 1/3 cups salad on each of 6 plates; top each serving with 1 tablespoon shaved cheese.
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