Fennel and Spinach Salad with Shrimp and Balsamic Vinaigrette
Serves 4 (serving size: about 3 1/2 cups)
Photo: Johnny Autry; Styling: Leigh Ann Ross
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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