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