Fennel and Spinach Salad with Shrimp and Balsamic Vinaigrette

By barbie24

Calories: 274; Fat: 13.5g; Protein: 27.5g; Carbs: 11.2g; Fiber: 3.5g; Cholesterol: 176mg; Iron: 5mg; Sodium: 487mg; Calcium: 156mg

* Serving size: about 3 1/2 cups

Ingredients

• 3 slices center-cut bacon
• 1 pound jumbo shrimp, peeled and deveined
• 2 cups thinly sliced fennel bulb (about 1 medium bulb)
• 1 cup grape tomatoes, halved
• 1/2 cup thinly sliced red onion
• 1 (9-ounce) package fresh baby spinach
• 2 tablespoons finely chopped shallots
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparation

Step 1

1. Cook bacon in a skillet over medium heat until crisp. Remove bacon from pan, reserving drippings, and crumble. Add the shrimp to pan, and cook 2 minutes, turning once.

2. Combine bacon, 2 cups fennel, grape tomatoes, red onion, and baby spinach in a bowl. Combine the remaining ingredients in a small bowl, stirring with a whisk. Add the shrimp and balsamic mixture to spinach mixture; toss well.