SHRIMP PANZANELLA SALAD

Shrimp Panzanella Salad image

These days I'm 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

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1 cup cubed French bread (3/4 inch)
1 teaspoon olive oil
1/8 teaspoon garlic salt
1 teaspoon butter
1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 garlic clove, minced
3 cups fresh baby spinach
1/2 medium ripe avocado, peeled and cubed
1 medium tomato, chopped
2 tablespoons Italian salad dressing
1 tablespoon grated Parmesan cheese

Steps:

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., 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., 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 : Calories 306 calories, Fat 16g fat (3g saturated fat), Cholesterol 145mg cholesterol, Sodium 567mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 5g fiber), Protein 23g protein. Diabetic Exchanges