Tuscan Panzanella Salad

Categories: Salad- Salad Dressings- Slaw

Ingredients

• 3 large slices stale or toasted whole grain bread
• 4 green onions, sliced
• 2 medium tomatoes, cut into cubes (about 2 cups)
• 1 packed cup fresh basil leaves
• 1/2 medium cucumber, peeled and cut into cubes (about 1 cup)
• 6 pitted black olives, haled
• Salt and freshly ground black pepper
• 2 to 4 Tbsp. favorite vinaigrette, divided use
• 3/4 lb. raw peeled and deveined large shrimp
• 1 Tbsp. lemon juice
• 1/4 cup pine nuts

Directions

1. Soak the bread for a few seconds in a small bowl of water. When just soft, squeeze out all the water and break into small pieces. Place bread in a bowl in the green onions, tomatoes, basil, cucumber and olives. Add salt and pepper to taste. Add 1 to 2 Tbsp. salad dressing and mix well. Divide between two dinner plates.

2. Place shrimp and lemon juice in a pot with enough water to cover the shrimp. Bring the water just to a bare simmer, the bubbles starting around the edge of the pot; the water will start to turn white. Remove from heat and let stand 1 minute. Drain and add the shrimp to the salad with the pine nuts. Toss with the remaining 1 to 2 Tbsps. dressing.

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