Fennel Spinach Salad with Shrimp & Balsamic

Happy first day of spring! Try this fresh spinach salad full of spring flavors for a quick & easy dinner tonight! Homemade balsamic dressing really completes the meal.


3 slices center-cut bacon
1 pound jumbo shrimp, peeled & deveined
2 cups thinly sliced fennel bulb
1 cup grape tomatoes
1/2 cup thinly sliced red onion
1 (9-oz) package fresh baby spinach
2 Tbsp finely chopped shallots
3 Tbsp extra-virgin olive oil
1 Tbsp balsamic vinegar
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp ground black pepper

1. 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.
2. Combine bacon, 2 cups fennel, grape tomatoes, red onion, and baby spinach in a bowl.
3. Combine the remaining ingredients in a small bowl, stir well with a whisk.
4. Top salad with shrimp and dressing, as desired.

Yield: 4 servings (274 calories, 13.5 g total fat, 2.2 g saturated fat, 27.5 g protein, 11.2 g carbohydrate, 3.5 g fiber, 176 mg cholesterol)

Cooking Light, January 2012



Filed under Nourish the Body

2 responses to “Fennel Spinach Salad with Shrimp & Balsamic

  1. Sounds delicious! and so simple to make using easily available ingredients.

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