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6 servings, 2 cups each
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Squeeze juice of 1 lemon over salad before tossing with dressing mixture. Season salad with cracked black pepper.
Heat 1 Tbsp. olive oil and 1 tsp. minced garlic in medium skillet on medium heat. Stir in 1 cup French bread cubes; cook 3 to 4 min. or until crisp and golden brown, stirring frequently. Cool completely.
Salad and dressing mixture can be refrigerated up to 4 hours before tossing salad with dressing mixture just before serving.
Help your friends and family eat right with this delicious salad that's prepared with better-for-you products.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
As written, this salad is a nice mix of mild flavors. I think the cracked black pepper suggestion is a must. I also think I would add some black olive slices next time.
A huge hit with my guests. My father-in-law told me he actually dreamed about this salad! It would be a great luncheon salad all by itself.
I love this, but did built a little different. I made more layers so all the shrimp, eggs cheese wasn't on top. Also added red onion and sliced black olives and sever the dressing on the side/with lemon sliced