Nancy Hughes
Recipe by Cooking Light April 1997

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Recipe Summary test

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

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Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

295 calories; calories from fat 29%; fat 9.4g; saturated fat 2.3g; mono fat 4.3g; poly fat 1.6g; protein 25.7g; carbohydrates 25.7g; fiber 3g; cholesterol 135mg; iron 4.7mg; sodium 653mg; calcium 135mg.
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