Creamy Greek Dressing, Tomatoes & Garlic Bread
This simple salad is packed with bright flavors and crisp textures for a light, satisfying meal. You’ll start by sizzling up quick-cooking garlic-herb shrimp to top refreshing baby lettuce tossed with juicy tomatoes and crunchy croutons in a creamy, Parmesan-infused Greek dressing. Garnish with more shredded Parm, and serve with a side of buttery garlic bread pan-toasted to golden perfection (the perfect accompaniment for swiping up any extra dressing)
Allergens
Utensils
Tags
Shrimp
10 ounce
Garlic Powder
1 teaspoon
Garlic Herb Butter
2 tablespoon
Demi-Baguette
1 unit
Baby Lettuce
2 unit
Greek Vinaigrette
1.5 ounce
Mayonnaise
2 tablespoon
Parmesan Cheese
6 tablespoon
Grape Tomatoes
4 ounce
Croutons
2 unit
Lemon
1 unit
Cooking Oil
2 teaspoon
Salt
Pepper
• Rinse shrimp* under cold water; pat dry with paper towels. Season with garlic powder, salt, and pepper. In a hot pan, heat a large drizzle of oil and half the garlic herb butter. Add shrimp; cook until opaque and cooked through, 3-4 minutes. Transfer to a plate. • Melt remaining garlic herb butter in same pan over medium heat. While butter melts, quarter baguette lengthwise and halve crosswise. Add baguette pieces, cut sides down, to pan; cook until toasted, 2-3 minutes.
• Wash and dry produce. • While garlic bread toasts, trim and discard root end from lettuce and separate leaves. Dry lettuce thoroughly; chop into bite-size pieces. • Combine dressing and mayonnaise in a bowl; add lettuce and half the cheese. Toss to coat.
• Cut lemon into wedges. Top salad with shrimp, tomatoes, croutons, remaining cheese, and a squeeze of lemon. Serve with garlic bread. ***Shrimp are fully cooked when internal temperature reaches 145°.***
900
kcal
Calories
55
g
Fat
17
g
Saturated Fat
60
g
Carbohydrate
10
g
Sugar
5
g
Dietary Fiber
33
g
Protein
275
mg
Cholesterol
2120
mg
Sodium
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