Ingredients
1 bag fresh spinach leaves (6-10 oz)
2 cups fresh pre-sliced mushrooms
1/2 cup fresh pre-diced tomatoes
1 lb cooked shrimp, peeled/deveined (thawed)
4 slices bacon
1 medium peach
1/2 cup fat-free sun-dried tomato vinaigrette
1/2 teaspoon green pepper sauce

Prep

• Place spinach, mushrooms, tomatoes, and shrimp in salad bowl.
• Cut bacon into bite-size pieces; place in microwave-safe bowl (wash hands).

Steps

1. Cover bacon; microwave on HIGH 3-4 minutes or until bacon is lightly crisp. Wash knife and cutting board with hot, soapy water.
2. Peel peach and cut into bite-size pieces; add to salad bowl.
3. Stir vinaigrette and pepper sauce into bacon and drippings. Cover and microwave on HIGH 1 minute or until hot. Pour mixture over salad; toss to coat. Serve.

CALORIES (per 1/4 recipe) 350kcal; FAT 14g; CHOL 240mg; SODIUM 740mg; CARB 25g; FIBER 3g; PROTEIN 30g; VIT A 150%; VIT C 50%; CALC 10%; IRON 35%

Ingredients
1 Bakery baguette
4 large fresh basil leaves
2 oz fresh mozzarella cheese
1/2 cup fresh pre-diced tomatoes
1/4 cup extra-virgin olive oil
2 tablespoons basil pesto
1 tablespoon diced pimientos

Prep

• Cut bread in half lengthwise, using an electric or serrated knife.
• Stack basil leaves and slice into thin strips; cut mozzarella into bite-size pieces. Set both aside.

Steps

1. Combine remaining ingredients in small bowl; spread onto bread halves.
2. Top with mozzarella and basil. Slice bruschetta and serve.

CALORIES (per 1/4 recipe) 370kcal; FAT 22g; CHOL 10mg; SODIUM 600mg; CARB 33g; FIBER 2g; PROTEIN 9g; VIT A 6%; VIT C 10%; CALC 2%; IRON 10%