Salad with Fennel and Spinach, Shrimp and Balsamic Vinaigrette

Salad with Fennel and Spinach, Shrimp and Balsamic Vinaigrette

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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

  • ½

    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

  • ¼

    teaspoon salt

  • ¼

    teaspoon freshly ground black pepper

Directions

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.


Nutrition

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