Shrimp, garlic, chopped herbs and diced tomato are tossed with a balsamic vinaigrette to make a sophisticated topper for salad greens.
cost per recipe: $5.52
The price is determined by the national average.
tablespoons low-fat balsamic vinaigrette salad dressing
cup each chopped fresh parsleyand basil
teaspoon minced garlic
ounces thawed frozen cooked deveined medium shrimp(about 12)
cup chopped plum tomato
cups mixed salad greens
slices Pepperidge Farm® Whole Grain 15 Grain Bread, toasted and cut diagonally into quarters
Stir the dressing, parsley, basil and garlic in a medium bowl. Add the shrimp and tomatoes and toss to coat. Cover and refrigerate for 30 minutes.
Arrange the salad greens on 2 plates. Divide the shrimp mixture between the plates. Tuck 4 bread quarters, point-side-out, around the greens on each plate.