Fennel and Spinach Salad with Shrimp and Balsamic Vinaigrette


Serves: 4

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



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