Layered Caesar, Shrimp & Pasta Salad
What You Need
1/4 cup KRAFT Light Classic 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, divided
2 cups medium shell macaroni, cooked, drained and cooled
1 large tomato, coarsely chopped
3/4 cup seasoned croutons
2 hard-cooked eggs, sliced
1/2 lb. frozen cooked cleaned medium shrimp, thawed
1/4 cup KRAFT Shredded Parmesan Cheese
MIX dressing, mayo and garlic.
LAYER half the salad greens, macaroni and tomatoes in 3-qt. bowl. Cover with layers of remaining greens, croutons, eggs, shrimp and cheese. Refrigerate dressing mixture and salad 1 hour.
ADD dressing mixture to salad just before serving; mix lightly.
Kraft Kitchens Tips
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.
Substitute KRAFT Light Ranch Dressing for the Caesar dressing.
Salad and dressing mixture can be refrigerated up to 4 hours before tossing salad with dressing mixture just before serving.
This is a very filling and light salad for these hot summer days. You can also substitute
with chicken and it is still delicious!