While thinking of an idea for a light lunch and wanting to use some leftover pesto sauce, I came across this recipe from "Taste of Home". This would make a perfect lunch or side salad for dinner. I omitted the anchovy paste, becauseI do not care for it. If you would like to add it to the dressing, the amount is 1 tsp.
I also had only grated Parmesan cheese. This recipe calls for shaved Parmesan on top of the salad.
serves 6 ( 5 points +)
- 3 oz. French baguette, cut into ½" cubes
- 1-½ tsp. olive oil
- 2 oz. Parmesan cheese
- ¼ c. canola mayonnaise or low-fat mayo
- 3 T. pesto sauce ( you can use store bought, refrigerated pesto)
- 4 tsp. water
- 2 tsp. lemon juice
- ½ tsp. Worcestershire
- ½ tsp. Dijon mustard
- ⅛ tsp. Tobasco
- 1 garlic clove, minced
- 12 c. torn Romaine lettuce
Preheat oven to 400 degrees.
Place bread in a large bowl, drizzle with dressing and toss to coat. Arrange bread on a baking sheet coated with cooking spray. Bake for 10 minutes, turning once.
Grate 2 T. cheese; shave remaining cheese to equal about 6 T. Set shaved cheese aside.
Combine grated cheese with all ingredients except bread cubes and lettuce.
Place bread cubes and lettuce in a large bowl. Toss with dressing. Divide salad among six plates and sprinkle with shaved cheese.