Fab receipe! Used panchetta instead of bacon and used a bit of gyre cheese and came out tasting amazing!
Fennel and Spinach Salad with Shrimp and Balsamic Vinaigrette
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.
More From Cooking Light
Total: 18 Minutes
- Calories: 274
- Fat: 13.5g
- Saturated fat: 2.2g
- Monounsaturated fat: 7.7g
- Polyunsaturated fat: 1.9g
- Protein: 27.5g
- Carbohydrate: 11.2g
- Fiber: 3.5g
- Cholesterol: 176mg
- Iron: 5mg
- Sodium: 487mg
- Calcium: 156mg
- 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
- 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. Combine the remaining ingredients in a small bowl, stirring with a whisk. Add the shrimp and balsamic mixture to spinach mixture; toss well.
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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