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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

Description

MyRecipes Recommends That You Make This Pesto Caesar Salad Recipe From Cooking Light

MyRecipes