Shrimp Caesar Salad with Basil Pesto Crostini

Ingredients

• 4 teaspoons basil pesto (such as Pesto Sanremo)
• 4 inch diagonally bread baguette french cut
• 1 teaspoon dijon mustard 
• 3 tablespoons mayonnaise fat-free
• 1  garlic clove minced
• 0.5 cup buttermilk low-fat
• 2 teaspoons olive oil 
• 0.3 cup parmesan cheese grated
• 0.5 teaspoon cracked pepper 
• 0.5 cup onion red sliced
• 10 ounce italian-blend salad greens bags) 
• 1 pound shrimp cooked peeled

Equipment

• bowl
• baking sheet
• oven

Directions

1. Preheat oven to 35
2. Combine first 5 ingredients in a bowl; cover buttermilk mixture, and chill.
3. Coat both sides of bread with cooking spray.
4. Place on a baking sheet, and bake at 350 for 5 minutes on each side.
5. Spread 1/2 teaspoon pesto on one side of each slice of bread.
6. Combine greens and remaining ingredients in a large bowl; toss well.
7. Add buttermilk dressing; toss well to coat.
8. Serve with crostini.