Ingredients
2 Tbsp low fat balsamic vinaigrette salad dressing
¼ cup chopped fresh parsley
¼ cup chopped fresh basil
1 tsp minced garlic
4 oz thawed frozen cooked deveined medium shrimp
½ cup chopped plum tomato
2 cup mixed salad green
2 slice Pepperidge Farm® Whole Grain 15 Grain Bread, toasted and cut diagonally into quarters
¼ cup chopped fresh parsley
¼ cup chopped fresh basil
1 tsp minced garlic
4 oz thawed frozen cooked deveined medium shrimp
½ cup chopped plum tomato
2 cup mixed salad green
2 slice Pepperidge Farm® Whole Grain 15 Grain Bread, toasted and cut diagonally into quarters
Directions
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.
