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Shrimp Caesar Salad with Basil Pesto Crostini


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  • 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-inch-thick) 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


Servings 1


Step 1

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.

Serving Size: 2 cups salad and 2 crostini

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