Photo: Johnny Autry; Styling: Leigh Ann Ross
Hands-on Time
18 Mins
Total Time
18 Mins
Yield
Serves 4 (serving size: about 3 1/2 cups)

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.

How to Make It

Step 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.

Step 2

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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