Shrimp Caesar Salad with Basil Pesto Crostini

Name: Shrimp Caesar Salad with Basil Pesto Crostini
Yield: 4 servings (serving size: 2 cups salad and 2 crostini)
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

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Yield

4 servings (serving size: 2 cups salad and 2 crostini)

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

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.

Shrimp Caesar Salad with Basil Pesto Crostini

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