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Pesto Caesar Salad in Garlic Crouton Cups

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Total Time (Minutes)
40
Difficulty
1
Servings
12
Ingredients
9
Total Prep Time: 30 minutes
Calories Per Serving: 180
Nutrients

Nutrition Facts

Serving Size: 57g

Amount per serving
Calories 180 Calories from fat: 110
% Daily Value*
Fat 12 g 18 %
Saturated 2 g 10 %
Trans 0 g
Polyunsaturated Fat 1.5 g %
Monounsaturated Fat 8 g %
Cholesterol mg %
Sodium 280 mg 12 %
Carbohydrate 13 g 4 %
Fiber 2 g 8 %
Sugars 2 g
Protein 5 g
Vitamin A 20 %
Vitamin C 4 %
Calcium 8 %
Iron 6 %
Vitamin K 20 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Mini GH LOGO

Ingredients

  • 12 slices 100% whole-grain wheat bread, crusts removed
  • Olive oil or olive oil spray 
  • 1 teaspoon garlic salt 
  • 1 teaspoon dried basil, crushed 
  • Freshly ground black pepper 
  • 2-1/2 cups DOLE® Hearts of Romaine, chopped 
  • Pesto Caesar Dressing (recipe below) 
  • 2 tablespoons pine nuts, toasted 
  • Parmesan Crisps (recipe below) 

Directions

  1. Preheat oven to 350ºF. Spray 12 muffin cups with nonstick cooking spray.
  2. Brush or spray each slice of bread lightly with olive oil. Combine garlic salt and dried basil. Sprinkle mixture over both sides of the bread. Season each with pepper.
  3. Flatten bread slightly with rolling pin. Gently press each slice into a muffin cup, allowing edges to hang over cup. Bake 10 minutes or until golden brown and crisp. Remove from oven; cool.
  4. Toss lettuce with Pesto Caesar Dressing to taste; spoon into garlic crouton cups. Garnish with toasted pine nuts and a parmesan crisp. Serve immediately.

Parmesan Crisps: Preheat oven to 350ºF. Line a baking sheet with parchment paper. Place shredded Parmesan cheese in 12 (1/2 teaspoonfuls) mounds onto prepared sheet. Bake 5 to 6 minutes or until golden brown and crisp. Let cool 1 minute. Serve.

Pesto Caesar Dressing: Whisk together 1/2 cup olive oil, 1/4 cup fresh lemon juice, 3 cloves garlic, pressed, 2 teaspoons anchovy paste, 2 tablespoons grated Parmesan cheese and 2 tablespoons prepared pesto until blended. Makes about 3/4 cup.

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Pesto Caesar Salad in Garlic Crouton Cups Mini GH LOGO Prep Time:30 minutes Cook time: Serves: 12
Nutrition facts: 180 Calories, 12 grams fat
Ingredients: 12 slices 100% whole-grain wheat bread, crusts removed, Olive oil or olive oil spray , 1 teaspoon garlic salt , 1 teaspoon dried basil, crushed , Freshly ground black pepper , 2-1/2 cups DOLE® Hearts of Romaine, chopped , Pesto Caesar Dressing (recipe below) , 2 tablespoons pine nuts, toasted , Parmesan Crisps (recipe below) , Directions:Preheat oven to 350ºF. Spray 12 muffin cups with nonstick cooking spray.Brush or spray each slice of bread lightly with olive oil. Combine garlic salt and dried basil. Sprinkle mixture over both sides of the bread. Season each with pepper.Flatten bread slightly with rolling pin. Gently press each slice into a muffin cup, allowing edges to hang over cup. Bake 10 minutes or until golden brown and crisp. Remove from oven; cool.Toss lettuce with Pesto Caesar Dressing to taste; spoon into garlic crouton cups. Garnish with toasted pine nuts and a parmesan crisp. Serve immediately.Parmesan Crisps: Preheat oven to 350ºF. Line a baking sheet with parchment paper. Place shredded Parmesan cheese in 12 (1/2 teaspoonfuls) mounds onto prepared sheet. Bake 5 to 6 minutes or until golden brown and crisp. Let cool 1 minute. Serve.Pesto Caesar Dressing: Whisk together 1/2 cup olive oil, 1/4 cup fresh lemon juice, 3 cloves garlic, pressed, 2 teaspoons anchovy paste, 2 tablespoons grated Parmesan cheese and 2 tablespoons prepared pesto until blended. Makes about 3/4 cup.