CookingLight diet CookingLight diet

Shrimp Caesar Salad with Basil Pesto Crostini

0 Reviews
ADD YOUR REVIEW
Yield
4 servings (serving size: 2 cups salad and 2 crostini)
Nancy Hughes
April 1997
RECIPE BY Cooking Light

Ingredients

  • 1/2 cup low-fat buttermilk
  • 3 tablespoons fat-free mayonnaise
  • 2 teaspoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 8 (1/2-inch-thick) slices diagonally cut French bread baguette
  • Olive oil-flavored cooking spray
  • 4 teaspoons basil pesto (such as Pesto Sanremo)
  • 8 cups Italian-blend salad greens (about 1 1/2 (10-ounce) bags)
  • 1/4 cup grated Parmesan cheese
  • 1 pound medium shrimp, cooked and peeled
  • 1/2 cup sliced red onion
  • 1/2 teaspoon cracked pepper

Nutritional Information

  • Calories 295
  • Caloriesfromfat 29%
  • Fat 9.4g
  • Satfat 2.3g
  • Monofat 4.3g
  • Polyfat 1.6g
  • Protein 25.7g
  • Carbohydrate 25.7g
  • Fiber 3g
  • Cholesterol 135mg
  • Iron 4.7mg
  • Sodium 653mg
  • Calcium 135mg

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine first 5 ingredients in a bowl; cover buttermilk mixture, and chill.

Step 3

Coat both sides of bread with cooking spray. Place on a baking sheet, and bake at 350° for 5 minutes on each side. Spread 1/2 teaspoon pesto on one side of each slice of bread.

Step 4

Combine greens and remaining ingredients in a large bowl; toss well. Add buttermilk dressing; toss well to coat. Serve with crostini.

You May Like

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Ratings & Reviews

Eat Well. Lose Weight. Live Healthy.
Delicious and healthy recipes customized for you!
SIGN UP TODAY

Sign Up for our Newsletter

Join our newsletter for free recipes, healthy living inspiration, and special offers.
Sign up