Shrimp and Spinach Salad with Bacon Dressing

By á-10847

Ingredients

• 8 oz shrimp, peeled and deveined
• 2 hard-boiled eggs, sliced
• 6 oz baby spinach
• 1 cup sliced mushrooms
• 6 strips bacon, cut into small pieces
• 1 red onion, sliced
• 2 Tbsp pine nuts
• 3 Tbsp red-wine vinegar
• 1 Tbsp Dijon mustard
• Olive oil (optional)

Details

Adapted from womenshealthmag.com

Preparation

Step 1

1/ Set a large skillet over medium heat. Cook bacon pieces until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper towel.

2/ Add onion and mushrooms to the hot skillet and cook until onion begins to brown, about 3 minutes. Season shrimp with salt and pepper to taste and add them to the skillet, along with pine nuts. When shrimp are pink and firm (2 to 4 minutes), stir in vinegar and mustard, and season again with salt and pepper to taste. If the skillet looks dry, add a splash of olive oil.

3/ Divide spinach and eggs among 4 plates and top with the hot shrimp mixture, some of the dressing from the skillet, and bacon.