Rating: 4.5 stars
14 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 4
  • 5 star values: 10

Dress up traditional Caesar salad dressing by adding storebought pesto for a delicious side salad. 

David Bonom
Recipe by Cooking Light September 2009

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Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

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

  • 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.

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

Nutrition Facts

202 calories; fat 14.3g; saturated fat 2.3g; mono fat 6.2g; poly fat 5.4g; protein 6.2g; carbohydrates 13.6g; fiber 2.9g; cholesterol 15mg; iron 1.9mg; sodium 331mg; calcium 131mg.
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