SHRIMP PANZANELLA SALAD
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
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
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Junaid
[email protected]This salad is a great way to get your daily dose of protein and vegetables. It's also a great source of omega-3 fatty acids, which are good for your heart.
Leanne Hearn
[email protected]This salad is a great way to use up leftover vegetables. I usually have a lot of leftover vegetables from my CSA box, and this salad is a great way to use them up before they go bad.
Kamruz Zaman
[email protected]This salad is a bit pricey to make, but it's worth it for a special occasion. I usually make it for Christmas dinner or Thanksgiving.
mandla ZIKALALA
[email protected]I'm not a huge fan of shrimp, but I love this salad. The dressing is so flavorful and the vegetables are so fresh. I always ask for extra dressing when I order this salad at restaurants.
fluture unicorn unicorn
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids love the shrimp and the dressing, so they don't even notice the vegetables.
fakhar bilal
[email protected]This salad is perfect for a summer picnic or barbecue. It's light and refreshing, and it's easy to transport. I always make a double batch so I have leftovers for lunch the next day.
Evelyn Scarlett
[email protected]I love the addition of the bread cubes to this salad. It adds a nice crunch and makes it more filling. I usually use a baguette, but I think any type of bread would work well.
gevv vevo
[email protected]This salad is a great way to use up leftover shrimp. I usually make a big batch of shrimp scampi and then use the leftovers to make this salad. It's a quick and easy meal that's always delicious.
leezaan petersen
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love that I can use whatever vegetables I have on hand, so it's a great way to clean out my fridge.
Malik Amman Khan
[email protected]I made this salad for a potluck and it was a huge hit! Everyone loved the combination of flavors and textures. I will definitely be making this again for my next party.
Channa Praboda
[email protected]This salad was a bit too salty for my taste, but I think that was because I used anchovies in the dressing. Next time I'll try it without the anchovies and see how it turns out.
Ifra Elahi
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of seafood, but I'm so glad I did! The shrimp was cooked perfectly and the salad was so flavorful. I will definitely be making this again.
Princess Velasquez
[email protected]This is my new favorite summer salad! The shrimp is cooked perfectly and the vegetables are fresh and crisp. The dressing is light and tangy, and it all comes together beautifully. I will definitely be making this again and again.
Kakoli Aktar
[email protected]I've made this salad a few times now and it's always a hit. The dressing is so flavorful and the combination of shrimp, vegetables, and bread is perfect. I usually add a little extra feta cheese and a sprinkle of fresh herbs for an even more flavorfu
Summer Callihan
[email protected]This shrimp panzanella salad was a delightful summer meal. The combination of fresh shrimp, crisp vegetables, and tangy dressing was incredibly refreshing. I especially loved the addition of the capers and olives, which added a salty, briny flavor th