• 0.5 cup  Buttermilk (low fat may be substituted)
• 3 tbsp Mayonnaise (fat free may be substituted)
• 2 tbsp Olive Oil (plus additional amount for bread) 
• 1 tspn Roland Dijon Mustard 
• 1  Garlic clove, minced
• 8 Slices French bread baguette, cut on bias
• 4 tspn San Remo Pesto
• 8 cups  Italian-blend salad greens
• 0.25 cup  Parmesan cheese, grated
• 1 lb Medium shrimp, cooked and peeled
• 0.5 cup  Red onion, sliced
• 0.5 tspn Cracked black pepper 

1. Combine first 5 ingredients in a bowl; cover mixture and chill.
2. Coat both sides of bread with additional olive oil. Place on a baking sheet, and bake at
350 degrees for 5 minutes on each side.
3. Spread a thin coat of pesto on one side of each slice of bread.
4. Combine salad greens, parmesan cheese, shrimp, red onion, and cracked pepper in a
large bowl; toss well.
5. Add buttermilk dressing; toss well to coat. Serve with crostini.