I like to liven up typical tossed salad with tender grilled shrimp, bread cubes and feta cheese. The colorful dish is an attractive addition to party buffets.

Ingredients

• 1-1/2 cups italian salad dressing, divided
• 1 pound uncooked shrimp (16-20 per pound), peeled and deveined
• 1 loaf (14 ounces) ciabatta bread, halved lengthwise
• 8 cups torn mixed salad greens
• 3 plum tomatoes, quartered
• 1 cup (4 ounces) crumbled feta cheese
• 1 medium red onion, chopped
• 1/2 cup chopped ripe olives
• 4 garlic cloves, minced

Directions

1. Pour 1 cup salad dressing in a large bowl or shallow dish. Add the shrimp; turn to coat. Cover and refrigerate for 30 minutes.
2. Meanwhile, brush bread with 1/4 cup salad dressing. Grill, uncovered, over medium heat for 2-3 minutes on each side or until lightly toasted. Cut bread into cubes; set aside.
3. Drain and discard marinade. Thread shrimp on 4 metal or soaked wooden skewers. Grill, covered, over medium heat for 5-8 minutes or until shrimp turn pink, turning once.
4. In a large bowl, combine salad greens and remaining dressing; toss to coat. Add the tomatoes, cheese, onion, olives, garlic, shrimp and bread cubes; toss to combine.