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Ingredients

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

Description

Shrimp, Garlic, Chopped Herbs and Diced Tomato Are Tossed With A Balsamic Vinaigrette to Make A Sophisticated Topper For Salad Greens.

Campbells Kitchen