A layered salad is the perfect summer dish. Our video has tips on keeping lettuce crisp and how to up the level of Caesar-style flavor with fresh garlic.
What You Need
Original recipe yields 6 servings
1/4 cup KRAFT Lite Creamy Caesar Dressing
1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 clove garlic, minced
1 pkg. (6 oz.) torn mixed salad greens
2 cups medium pasta shell s, cooked, cooled
1 large tomato, coarsely chopped
3/4 cup seasoned croutons
2 hard-cooked egg s, sliced
1/2 lb. frozen cooked cleaned medium shrimp, thawed
1/4 cup KRAFT Shredded Parmesan Cheese
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Let's Make It
Mix dressing, mayo and garlic until blended.
Place half the salad greens in 3-qt. bowl; cover with layers of pasta, tomatoes, remaining greens, croutons, eggs, shrimp and cheese. Refrigerate dressing mixture and salad 1 hour.
Add dressing mixture to salad just before serving; mix lightly.
Squeeze juice of 1 lemon over salad before tossing with dressing mixture. Season salad with cracked black pepper.
How to Make Your Own Croutons
Heat 1 Tbsp. olive oil and 1 tsp. minced garlic in medium skillet on medium heat. Stir in 1 cup French bread cubes; cook 3 to 4 min. or until crisp and golden brown, stirring frequently. Cool completely.
Salad and dressing mixture can be refrigerated up to 4 hours before tossing salad with dressing mixture just before serving.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.