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Cook'n with Betty Crocker 
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Spinach-Shrimp Salad with Hot Bacon Dressing |
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Serves: 4 Print this RecipePrep: 10 min Cook: 10 min 4 slices bacon, cut into 1-inch pieces 1/4 cup white vinegar 1 tablespoon sugar 1/4 teaspoon ground mustard 4 cups lightly packed bite-size pieces spinach leaves 1 cup sliced mushrooms (3 ounces) 1 cup crumbled feta cheese (4 ounces) 1/2 pound cooked, peeled, deveined medium shrimp 1. Cook bacon in 10-inch skillet over medium-high heat, stirring occasionally, until crisp. Stir in vinegar, sugar and mustard; continue stirring until sugar is dissolved. 2. Toss spinach, mushrooms, cheese and shrimp in large bowl. Drizzle hot bacon dressing over spinach mixture; toss to coat. Serve immediately. FOOD for THOUGHT Shrimp provides the body with a source of vitamin D, which is crucial for helping the body build calcium and phosphorus into strong bones and teeth. Drinking milk and exposure to sunlight are other ways in which the body receives vitamin D. "I'm trying to eat more spinach, and this recipe makes it easy as it uses three of my favorite foods: mushrooms, cheese and shrimp." -JUDY O. NUTRITION FACTS: High in calcium, iron, vitamin A and folic acid; low fiber 1 Serving: Calories 210 (Calories from Fat 110); Fat 12g (Saturated 7g); Cholesterol 150mg; Sodium 670mg; Potassium 400mg; Carbohydrate 7g (Dietary Fiber 1g); Protein 20g % DAILY VALUE: Vitamin A 62%; Vitamin C 16%; Calcium 24%; Iron 18%; Folic Acid 18%; Magnesium 14% DIET EXCHANGES: 2 1/2 Lean Meat, 1 Vegetable, 1 Fat From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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