• Thinly slice radishes into rounds.
• Cut tomato into 1/2-inch pieces.
• Tear or cut ciabatta into 1-inch pieces. (TIP: Tearing the ciabatta into rustic pieces creates nooks and crannies that are perfect for turning into toasted croutons!)
• To a medium bowl, add ciabatta and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.

• To a large bowl, add vinegar, half the garlic salt, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with pepper, then whisk to combine.
• Add tomatoes and radishes, then toss to combine.

• Heat a large non-stick pan over medium.
• When hot, add ciabatta. Cook for 3-5 min, stirring occasionally, until browned on all sides. 
• Transfer to a plate. 

• Reheat the same pan over medium-high.
• While the pan heats, using a strainer, drain and rinse shrimp. Pat dry with paper towels.
• Season with Dill-Garlic Spice Blend, remaining garlic salt and pepper.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
• Transfer shrimp to a plate.

• To the bowl with marinated veggies, add spring mix and half the croutons, then toss to combine.

• Divide salad and shrimp between plates.
• Drizzle ranch dressing over top.
• Sprinkle remaining croutons over top.

If you've opted for shrimp, reheat the same pan over medium-high. While the pan heats, using a strainer, drain and rinse shrimp. Pat dry with paper towels. Season with Dill-Garlic Spice Blend, remaining garlic salt and pepper. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.** Transfer shrimp to a plate.