Tuscan Shrimp Salad with Toast Points

Campbell's Tuscan Shrimp Salad with Toast Points Recipe

Shrimp, garlic, chopped herbs and diced tomato are tossed with a balsamic vinaigrette to make a sophisticated topper for salad greens.

At a glance


10 min.


40 min.



Servings: about 2 1/4 cups each

Chill: 30 min.

Made With

  • Pepperidge Farm® Whole Grain 15 Grain Bread

    Pepperidge Farm® Whole Grain 15 Grain Bread

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What You'll Need

2 tablespoons low-fat balsamic vinaigrette salad dressing
1/4 cup each chopped fresh parsley and basil
1 teaspoon minced garlic
4 ounces thawed frozen cooked deveined medium shrimp (about 12)
1/2 cup chopped plum tomato
2 cups mixed salad greens
2 slices Pepperidge Farm® Whole Grain 15 Grain Bread, toasted and cut diagonally into quarters

How to Make It

  • 1

    Stir the dressing, parsley, basil and garlic in a medium bowl. Add the shrimp and tomatoes and toss to coat. Cover and refrigerate for 30 minutes.

  • 2

    Arrange the salad greens on 2 plates. Divide the shrimp mixture between the plates. Tuck 4 bread quarters, point-side-out, around the greens on each plate.

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