- ¼ cup Caesar dressing
- ¼ cup mayo with olive oil reduced fat mayonnaise
- 1 clove garlic, minced
- 6 ounces torn mixed salad greens, divided
- 2 cups medium shell macaroni, cooked, drained and cooled
- 1 large tomato, coarsely chopped
- ¾ cup seasoned croutons
- 2 Hard-cooked eggs, sliced
- ½ lb. frozen cooked cleaned medium shrimp, thawed
- ¼ cup Parmesan cheese, shredded
- 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.
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