Fennel and Spinach Salad with Shrimp and Balsamic Vinaigrette
Serves: 4
Prep Time:
Cook Time:
Total Time:
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.
Prep Time:
Cook Time:
Total Time:
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
