- Serves: 6 servings, about 1 3/4 cups each
- Prep Time: 45 minutes
1 clove garlic, peeled and halved
4 cups 1/2-inch crusty multigrain bread cubes, preferably day-old
1 pound coarsely chopped peeled cooked shrimp (see Cooking Tips)
4 large ripe but firm tomatoes, coarsely chopped
2 large green, red and/or yellow bell peppers, diced
3/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1/4 cup sliced pitted Kalamata olives, plus 1/4 cup olive brine
3 tablespoons red-wine vinegar
1 1/2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
Freshly ground pepper to taste
4 cups mixed salad greens
Drizzle 2 tablespoons oil on a rimmed baking sheet. Mash garlic into the oil with a fork to infuse it with flavor; discard the garlic. Stir bread cubes into the oil until lightly coated. Bake, stirring every 5 minutes, until very crisp, 12 to 15 minutes. Let cool completely.
Combine shrimp, tomatoes, bell peppers, parsley, chives, olives and olive brine, vinegar, thyme and the remaining 2 tablespoons oil in a large bowl. Season with pepper. Let stand for at least 10 minutes to blend the flavors.
Toss the croutons with the shrimp mixture and serve the salad over greens.
To Make Ahead: Store croutons (Step 2) airtight at room temperature for up to 1 week. Cover and refrigerate the shrimp mixture (Step 3) for up to 1 day.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 9 g
- 115 g
- 498 mg
- 22 g
- 5 g
- 1 g
- 21 g
- 750 mg
1 starch, 1 vegetable, 2 lean meat, 2 fat
© 2012 Eating Well Inc. All rights reserved. Reprinted with permission.