Red grape tomatoes add pops of color to this fresh spinach salad with shrimp. Add Fennel and Spinach Salad with Shrimp and Balsamic Vinaigrette to your weeknight menu when you need something quick, fresh and light.
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 tomatoes, 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 mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
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.
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Delicious and fast! My husband, who thinks of salad as a "side dish", raved about how good the shrimp was. I used a mix of baby spinach and arugula. The bacon gave this salad a fabulous smoky undertone. I used the shallot in the dressing and I thought it gave a lot of great taste to the dressing. The ease of this recipe belies how satisfying the salad is overall.
I was surprised how good this was. Even my picky 8 year old and 6 year old ate it. Great skinny salad. I left out the shallots because I thought it was too much with red onion for the kids, and just had about 2 tbsp of red onion. My 6 year old said it was D-elicious!
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