Fennel and Spinach Salad with Shrimp and Balsamic Vinaigrette
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Ingredients
3 slices bacon, sliced in the center
1 pound giant shrimp, peeled and pitted
2 cups thinly sliced fennel bulb (about 1 medium onion)
1 cup grape tomatoes, halved
½ cup thinly sliced red onion
1 pack fresh spinach (9 oz.)
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
To make
Red grape tomatoes give this fresh spinach salad with shrimp a special flavor. Add fennel and spinach salad with shrimp and balsamic sauce to your weeknight menu when you need something quick, fresh and light.
Saute the bacon in a skillet over medium-high heat until crisp. Remove the bacon from the pan, leaving the fillings, and crumble. Add the shrimp to the pan and cook for 2 minutes, turning once.Combine the bacon, 2 cups fennel, grape tomatoes, red onion, and spinach in a bowl. Combine the remaining ingredients in a small bowl, stirring with a whisk. Add the shrimp and balsamic mixture to the spinach mixture; mix well.
Saute the bacon in a skillet over medium-high heat until crisp. Remove the bacon from the pan, leaving the fillings, and crumble. Add the shrimp to the pan and cook for 2 minutes, turning once.Combine the bacon, 2 cups fennel, grape tomatoes, red onion, and spinach in a bowl. Combine the remaining ingredients in a small bowl, stirring with a whisk. Add the shrimp and balsamic mixture to the spinach mixture; mix well.
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Author:Admin
Published: 11/20/2023 9:44 PM
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