Wednesday, August 17, 2011

Shrimp Salad with Warm Bacon Dressing and Summer Bruschetta


INGREDIENTS
1 bag fresh spinach leaves (6-10 oz)
2 cups fresh pre-sliced mushrooms
1/2 cup fresh pre-diced tomatoes
1 lb cooked shrimp, peeled/deveined (thawed)
4 slices bacon
1 medium peach
1/2 cup fat-free sun-dried tomato vinaigrette
1/2 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
Cover bacon; microwave on HIGH 3-4 minutes or until bacon is lightly crisp. Wash knife and cutting board with hot, soapy water.
Peel peach and cut into bite-size pieces; add to salad bowl.
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.

Summer Bruschetta

INGREDIENTS
1 Bakery baguette
4 large fresh basil leaves
2 oz fresh mozzarella cheese
1/2 cup fresh pre-diced tomatoes
1/4 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
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.
Combine remaining ingredients in small bowl; spread onto bread halves. Top with mozzarella and basil. Slice bruschetta and serve.

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