Sides (Tuscan Shrimp Salad with Toast Points)

By chefbobby

Shrimp and diced tomato are tossed with a balsamic vinaigrette as a sophisticated topping for salad greens.

Ingredients

• 2 tablespoons balsamic vinaigrette salad dressing
• 1/4 cup each chopped fresh parsley and basil
• 1 teaspoon minced garlic
• 4 ounces thawed frozen cooked deveined medium shrimp (about 12)
• 1/2 cup chopped plum tomato
• 2 cups mixed salad greens
• 2 slices Pepperidge Farm Whole Grain 15 Grain Bread, toasted and cut diagonally into quarters

Details

Servings 2

Preparation

Step 1

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.