Shrimp Caesar Salad With Basil Pesto Crostini

• 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 350u0b0.
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 350u0b0 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.

lowfat buttermilk, mayonnaise, olive oil, mustard, garlic, bread, olive oil, basil pesto, italianblend, parmesan cheese, shrimp, red onion, cracked pepper

Taken from www.myrecipes.com/recipe/shrimp-caesar-salad-with-basil-pesto-crostini (may not work)