Thursday, August 11, 2011

Pesto Caesar Salad

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.

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