Taste of Home
Shrimp Panzanella Salad
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 2 servings.
These days, I’m only cooking for two. After working in the garden, I can dash indoors and have this shrimp and
bread salad on the table pronto. —Kallee Krong-McCreery, Escondido, California
Ingredients
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1 cup cubed (3/4 inch) French bread
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1 teaspoon olive oil
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1/8 teaspoon garlic salt
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1 teaspoon butter
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1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
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1 garlic clove, minced
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3 cups fresh baby spinach
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1/2 medium ripe avocado, peeled and cubed
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1 medium tomato, chopped
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2 tablespoons Italian salad dressing
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1 tablespoon grated Parmesan cheese
Directions
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1.
In a large nonstick skillet, toss bread cubes with oil and garlic salt. Cook over medium heat until bread is toasted, 3-4 minutes, stirring frequently. Remove from pan.
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2.
In same skillet, heat butter over medium heat. Add shrimp and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Remove from heat.
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3.
In a large bowl, combine spinach, avocado, tomato, toasted bread and shrimp; drizzle with dressing and toss gently to coat. Sprinkle with cheese; serve immediately.
Nutrition Facts
1 serving: 306 calories, 16g fat (3g saturated fat), 145mg cholesterol, 567mg sodium, 19g carbohydrate (4g sugars, 5g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch.
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