Tuscan Shrimp Salad with Toast Points

Break out a picnic tablecloth and enjoy this refreshing summer dinner on
the patio. After the ingredients marinate, the cool, zesty shrimp salad
comes together in minutes. It'll make you wish it was summer year-round.

Tuscan Shrimp Salad with Toast Points
from Campbell's Kitchen

Prep Time: 10 min.
Chill Time: 30 min.

2 tablespoons lowfat 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

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.

Makes: 2 servings (about 2 1/4 cups each).

Kitchen Clip
                              Turn this shrimp salad into a shrimp roll sandwich by swapping
out the sliced bread for Pepperidge Farm® Hearth Baked French Rolls.
Perfect for your work lunchbox!
Received on Mon Jul 19 01:20:11 2010