Ingredients Jump to Instructions ↓

  1. 2 tbsp. lowfat balsamic vinaigrette salad dressing

  2. 1/4 cup each chopped fresh parsley and basil

  3. 1 tsp. minced garlic

  4. 4 oz. thawed frozen cooked deveined medium shrimp (about 12)

  5. 1/2 cup chopped plum tomato

  6. 2 cups mixed salad greens

  7. 2 slices Pepperidge Farm® Whole Grain

  8. 15 Grain Bread, toasted and cut diagonally into quarters

Instructions Jump to Ingredients ↑

  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.

  2. 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. Tip: Also delicious with Pepperidge Farm® 100% Natural Nine Grain Bread.


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