You may also like
Categories:
bacon spinach mushrooms tomato fresh cooked shrimp peach tomato vinaigrette green hot pepper sauce baguette fresh basil Mozzarella cheese tomato extra-virgin olive oil basil pesto pimento
Viewed: 19 - Published at: 6 years agoIngredients
- 4 slices bacon
- 6 -10 ounces fresh bagged and pre-washed spinach
- 2 cups rinsed and sliced mushrooms
- 12 cup diced tomato
- 1 lb fresh cooked shrimp, cooled or 1 lb frozen pre-cooked shrimp, thawed
- 1 medium peach
- 12 cup fat-free sun-dried tomato vinaigrette dressing
- 12 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
- 12 cup diced tomato
- 14 cup extra virgin olive oil
- 2 tablespoons basil pesto (I use the pre-made type from the dairy section)
- 1 tablespoon diced pimento
Method
- 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.
- 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.
- 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.
- 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.
- Combine remaining ingredients in a small bowl; spread onto bread halves.
- Top with mozzarella and basil.
- Slice bruschetta and serve.
