Shrimp Caesar Salad with Basil Pesto Crostini Recipe

Purchased pesto works fine. Serve the salad immediately after preparing.


  • 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
  • 8 cups romaine lettuce
  • 1/4 cup grated Parmesan cheese
  • 1 pound medium shrimp, cooked, peeled and deveined
  • 1/2 cup sliced red onion
  • 1/2 teaspoon cracked pepper


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.