Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"No matter where I am, especially when I'm on tour around the country, Caesar salad is my standby. In a random city and eating in random to-go restaurants, you're kind of scared about trying things, but you can always count on a Caesar salad." -Sasha Cohen

The refrigerator light goes on...

Caesar Salad Dressing is so versatile. There's nothing quite as good as a classic Caesar Salad but you can use the dressing for sandwiches, on top of grilled veggies, and this chopped salad variation is a delicious reason to make your own Caesar dressing and keep it on hand.

The white beans make this a complete meal but also help you get another point on your Mediterranean diet score, along with the seafood and great veggies.

Croutons are essential to a good Caesar Salad, and it is super easy to make your own. They are so much better made fresh. Cut two slices of whole wheat bread into cubes and place on a cookie sheet and then put them in an oven that has been preheated to 325°F. Bake them for five minutes and sprinkle about a teaspoon of Worcestershire sauce over the cubes. Bake for another 5 minutes and sprinkle a second teaspoon of Worcestershire sauce over the croutons. Bake for another 5 minutes and let cool before serving.


Chopped Caesar Salad with Shrimp

Servings: 2 | Serving size: about 2 cups salad

Cooking Time: 30 Minutes (does not include chilling time)

This recipe can easily be multiplied, but once dressed, does not make good leftovers.

Chopped Caesar Salad with Shrimp


  • 2 tsp. olive oil
  • 8 ounces shrimp (peeled and deveined)
  • 1 – 15 ounce can no salt added white beans (drained and rinsed)
  • 2 Tbsp. pine nuts
  • 4 Tbsp. Caesar Salad Dressing
  • 8 large leaves romaine lettuce (chopped)
  • 2 large green onions (thinly sliced crosswise)
  • 1/2 cup croutons

Place the olive oil in a large skillet over medium high heat.

When the oil is hot add the shrimp and cook for about 5 minutes.

Turn the shrimp over and cook on the other side for another 5 to 7 minutes.

Remove from the pan and let cool for 10 minutes and then chill well.

Place the drained and rinsed white beans in the refrigerator to chill.

When ready to serve, slice the shrimp lengthwise and then once crosswise.

Place the shrimp in a large bowl with the white beans, pine nuts, salad dressing, lettuce, and green onions.

Fold together gently.

Serve topped with croutons.

Nutrition Facts

Serving size: about 2 cups salad

Servings: 2

Amount Per Serving

Calories 520 Calories from Fat 126
% Daily Value
Total Fat 14g 18%
    Saturated Fat 2.5g 13%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 190mg 63%
Sodium 450mg 20%
Total Carbohydrates 56g 20%
    Dietary Fiber 17g 61%
    Sugars 8g
Protein 43g
Vitamin A 0% Vitamin C 8%
Calcium 19% Iron 30%
Vitamin K 60mcg Potassium 1100mg