by Sherri Williams
7 ounces Miracle Noodle Fettuccini, rinsed and drained
1/4 teaspoon Italian seasoning
1 pinch of salt
1/4 cup Caesar dressing
10-12 grape tomatoes, sliced in half
2 handfuls baby kale
1 1/2 ounces shaved parmesan cheese
1/2 cup croutons, optional
8 ounces steamed shrimp
Dry roast Miracle Noodle Fettuccini in a skillet with Italian seasoning and salt. When the water has evaporated, remove noodles from skillet and cool to room temperature.
In two clear jars layer Caesar dressing, grape tomatoes, baby kale, parmesan cheese, croutons and shrimp. Chill in fridge until ready to serve.