Cooking 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