Shrimp Caesar Salad with Basil Pesto Crostini

recipe

Yield:

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

Recipe from

Nutritional Information

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

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

Preparation

Preheat oven to 350°.

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

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.

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

Note:

Nancy Hughes,

April 1997
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