Shrimp Panzanella Salad Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1 garlic clove minced
- 1 teaspoon olive oil
- 1 tablespoon grated parmesan cheese
- 1/8 teaspoon garlic salt
- 1 teaspoon butter
- 1 medium tomato chopped
- 3 cups fresh baby spinach
- 1/2 medium ripe avocado peeled and cubed
- 1 cup cubed french bread (3/4 inch)
- 1/2 pound uncooked shrimp (31-40 per pound) peeled and deveined
- 2 tablespoons italian salad dressing
- Carbohydrate 6.13696249872994 g
- Cholesterol 6.45885415912216 mg
- Fat 7.40028853436727 g
- Fiber 1.75950004935265 g
- Protein 2.6004489585117 g
- Saturated Fat 2.2666610391594 g
- Serving Size 1 1 serving (241g)
- Sodium 355.668749783073 mg
- Sugar 4.37746244937729 g
- Trans Fat 0.96484416586317 g
- Calories 95 calories
Directions In a large nonstick skillet, toss bread cubes with oil and garlic salt. Cook over medium heat 3-4 minutes or until bread is toasted, stirring frequently. Remove from pan. In same skillet, heat butter over medium heat. Add shrimp and garlic; cook and stir 2-3 minutes or until shrimp turn pink. 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. Yield: 2 servings. Whole wheat French bread is becoming more popular, but can still be hard to find. Substitute cubed bread from a crusty whole wheat dinner roll to increase fiber in this salad. Originally published as Shrimp Panzanella Salad in Simple & Delicious April/May 2016 Nutritional Facts 1 serving equals 306 calories, 16 g fat (3 g saturated fat), 145 mg cholesterol, 567 mg sodium, 19 g carbohydrate, 5 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable 1 fat, 1/2 starch Print Add to Recipe Box Email a Friend
