Fennel and Spinach Salad with Shrimp and Balsamic Vinaigrette
Serves: 4
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A delicious satisfying salad filled with bacon and shrimp. Fennel has become one of my favorite salad add ins with it's fresh crispy taste.
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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 tomato, 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 style mustard |
1/4 teaspoon | salt |
1/4 teaspoon | freshly ground black pepper |
Directions:
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.
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.
Source: myrecipes.com