SHRIMP PANZANELLA

  

August 20, 2015

  • Prep: 20 mins
  • Cook: 2 hrs

Directions

1In a large bowl, combine the Zoye Low Saturated Fat Premium Vegetable Oil Premium Vegetable Oil, vinegar, garlic, mustard, sugar and salt. Mix well with a wire whisk until all ingredients are incorporated.

2Set aside. In a very large bowl, combine the shrimp, zucchini, tomatoes, green and yellow pepper, onion, olives and capers.

3Toss gently and refrigerate for one hour.

4About ten minutes before you are ready to serve, remove salad from refrigerator and add the croutons, Parmesan cheese and dressing. Toss gently to coat all with dressing.

Ingredients

Salad

1 lb. frozen peeled, cooked and deveined shrimp, thawed & tail removed

2 medium zucchini, diced

4 medium Roma tomatoes, diced

1 cup diced green bell pepper

½ cup diced yellow bell pepper

½ cup chopped red onion

1 cup sliced black olives

4 Tbsp. capers, drained

1 lb. package Caesar Style Croutons

¼ cup finely grated Parmesan cheese

Dressing

⅔ cup Zoye Low Saturated Fat Premium Vegetable Oil Premium Vegetable Oil

½ cup red wine vinegar

1 clove garlic, smashed and chopped

1 tsp. Dijon mustard

1 tsp. granulated sugar

½ tsp. salt

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Nutrition Facts

Serving Size8

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