Shrimp Caesar Salad with Basil Pesto Crostini
Cooking Light
1/2 cup low-fat buttermilk
3 tablespoons fat-free mayonnaise
2 teaspoons olive oil
1 teaspoon Dijon mustard
1 garlic clove, minced
8 slices (1/2" thick) diagonally cut French bread baguette
Olive oil-flavored cooking spray
4 teaspoons basil pesto
8 cups Italian blend salad greens (about 1 1/2 [10-oz] 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
Preheat oven to 350º. 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 350º 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.
Cooking Light
1/2 cup low-fat buttermilk
3 tablespoons fat-free mayonnaise
2 teaspoons olive oil
1 teaspoon Dijon mustard
1 garlic clove, minced
8 slices (1/2" thick) diagonally cut French bread baguette
Olive oil-flavored cooking spray
4 teaspoons basil pesto
8 cups Italian blend salad greens (about 1 1/2 [10-oz] 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
Preheat oven to 350º. 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 350º 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.
