Tuscan Shrimp Salad with Toast Points

Shrimp, garlic, chopped herbs and diced tomato are tossed with a balsamic vinaigrette to make a sophisticated topper for salad greens.

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.

Ingredients

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

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