Shrimp Salad With Warm Bacon Dressing and Summer Bruschetta

TasteTester's Note:

I've tried many recipes for Spinach Salad with Warm Bacon Dressing, but none including shrimp. It looks really good, and the addition of a chopped peach makes this a recipe one I'll be interested in trying this summer. Note: Prep time does not include the time for cooking shrimp if using fresh instead of frozen pre-cooked shrimp. Also, the recipe calls for microwaving the bacon and also the dressing mixture. I'd just cook the bacon, and the dressing mixture, in a sauté pan on the stove.

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

Salad and Dressing

• 4 slices bacon
• 6 -10 ounces fresh bagged and pre-washed spinach
• 2 cups rinsed and sliced mushrooms
• ½ cup diced tomato
• 1 lb freshcooked shrimp, cooled or 1 lb frozen pre-cooked shrimp , thawed
• 1 medium peach
• ½ cup fat-free sun-dried tomato vinaigrette dressing
• ½ teaspoon green hot pepper sauce (such as a green jalapeno sauce)

Summer Bruschetta

• 1 baguette , loaf from the bakery
• 4 large fresh basil leaves
• 2 ounces fresh mozzarella cheese
• ½ cup diced tomato
• ¼ cup extra virgin olive oil
• 2 tablespoons basil pesto (I use the pre-made type from the dairy section)
• 1 tablespoon diced pimento

Directions:

1. Shrimp Salad and Warm Bacon Dressing: Cut bacon into bite-sized pieces. Place in microwave-safe bowl; cover and cook on high until bacon is lightly crisp.
2. Place spinach, mushrooms, tomatoes and shrimp in salad bowl. Peel peach; discard peel and seed. Cut peach into bite-sized pieces; add to salad bowl.
3. Stir vinaigrette dressing and green pepper sauce into bacon drippings. Cover and microwave on high for 1 minute or until hot. Pour mixture over salad; toss well and serve.
4. Summer Bruschetta: Cut bread in half lengthwise, using an electric or serrated knife. Stack basil leaves and slice into thin strips; cut mozzarella into bite-sized pieces. Set both aside.
5. Combine remaining ingredients in a small bowl; spread onto bread halves. Top with mozzarella and basil. Slice bruschetta and serve.