Shrimp Salad With Warm Bacon Dressing and Summer Bruschetta

Ingredients

• 1 bag fresh spinach leaves (6-10 oz)
• 2 cups fresh pre-sliced mushrooms
• ½ cup fresh pre-diced tomatoes
• 1 lb cooked shrimp, peeled/deveined (thawed)
• 4 slices bacon
• 1 medium peach
• ½ cup fat-free sun-dried tomato vinaigrette
• ½ teaspoon green pepper sauce

Prep

• Place spinach, mushrooms, tomatoes, and shrimp in salad bowl.
• Cut bacon into bite-size pieces; place in microwave-safe bowl (wash hands).

Steps

1. Cover bacon; microwave on HIGH 3-4 minutes or until bacon is lightly crisp. Wash knife and cutting board with hot, soapy water.
2. Peel peach and cut into bite-size pieces; add to salad bowl.
3. Stir vinaigrette and pepper sauce into bacon and drippings. Cover and microwave on HIGH 1 minute or until hot. Pour mixture over salad; toss to coat. Serve.

Ingredients

• 1 Bakery baguette
• 4 large fresh basil leaves
• 2 oz fresh mozzarella cheese
• ½ cup fresh pre-diced tomatoes
• ¼ cup extra-virgin olive oil
• 2 tablespoons basil pesto
• 1 tablespoon diced pimientos

Prep

• Cut bread in half lengthwise, using an electric or serrated knife.
• Stack basil leaves and slice into thin strips; cut mozzarella into bite-size pieces. Set both aside.

Steps

1. Combine remaining ingredients in small bowl; spread onto bread halves.
2. Top with mozzarella and basil. Slice bruschetta and serve.