Shrimp Salad With Warm Bacon Dressing And Summer Bruschetta

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 slices bacon
• 6 -10 ounces fresh bagged and pre-washed spinach
• 2 cups rinsed and sliced mushrooms
• 1/2 cup diced tomato
• 1 lb fresh cooked shrimp, cooled or 1 lb frozen pre-cooked shrimp, thawed
• 1 medium peach
• 1/2 cup fat-free sun-dried tomato vinaigrette dressing
• 1/2 teaspoon green hot pepper sauce (such as a green jalapeno sauce)
• 1 baguette, loaf from the bakery
• 4 large fresh basil leaves
• 2 ounces fresh mozzarella cheese
• 1/2 cup diced tomato
• 1/4 cup extra virgin olive oil
• 2 tablespoons basil pesto (i use the pre-made type from the dairy section)
• 1 tablespoon diced pimento

Recipe

• 1 shrimp salad and warm bacon dressing: cut bacon into bite-sized pieces. place in microwave-safe bowl; cover and cook on high until bacon is lightly crisp.
• 2 place spinach, mushrooms, tomatoes and shrimp in salad bowl. peel peach; discard peel and seed. cut peach into bite-sized pieces; add to salad bowl.
• 3 stir vinaigrette dressing and green pepper sauce into bacon drippings. cover and microwave on high for 1 minute or until hot. pour mixture over salad; toss well and serve.
• 4 summer bruschetta: cut bread in half lengthwise, using an electric or serrated knife. stack basil leaves and slice into thin strips; cut mozzarella into bite-sized pieces. set both aside.
• 5 combine remaining ingredients in a small bowl; spread onto bread halves. top with mozzarella and basil. slice bruschetta and serve.