Tuscan Shrimp Salad with Toast Points

Serving Size: 2
Prep Time:
Total Time:


  • 2 Tbsp low fat balsamic vinaigrette salad dressing
  • 0.25 cup chopped fresh parsley
  • 0.25 cup chopped fresh basil
  • 1 tsp minced garlic
  • 4 Ounce thawed frozen cooked deveined medium shrimp
  • 0.5 cup chopped plum tomato
  • 2 cup mixed salad greens
  • 2 slice Pepperidge Farm® Whole Grain 15 Grain Bread, toasted and cut diagonally into quarters


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.