Shrimp Caesar Salad with Basil Pesto Crostini

Yield: 4 servings (serving size: 2 cups salad and 2 crostini)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 295
  • Calories from fat: 29%
  • Fat: 9.4g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.6g
  • Protein: 25.7g
  • Carbohydrate: 25.7g
  • Fiber: 3g
  • Cholesterol: 135mg
  • Iron: 4.7mg
  • Sodium: 653mg
  • Calcium: 135mg


  • 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


  1. Preheat oven to 350°.
  2. Combine first 5 ingredients in a bowl; cover buttermilk mixture, and chill.
  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.
  4. Combine greens and remaining ingredients in a large bowl; toss well. Add buttermilk dressing; toss well to coat. Serve with crostini.
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