Shrimp and Spinach Salad
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- 6 ounce(s) Baby Spinach
- 6 strip(s) Bacon Cut in Small pieces
- 1 tablespoon(s) Dijon Mustard
- 2 Hard boiled eggs sliced
- 1 cup(s) Mushrooms sliced
- Olive Oil (Optional)
- 2 tablespoon(s) Pine Nuts
- 1 Red Onion Sliced
- 3 tablespoon(s) Red Wine Vinegar
- Salt & Pepper to taste
- 8 ounce(s) Shrimp, peeled & deveined
- Heat a large skillet on medium. Cook the bacon pieces until crispy, 5 to 7 minutes. With a slotted spoon, transfer them to a paper towel.
- Add onion and mushrooms to the hot pan and cook them until the onion begins to turn brown, about 3 minutes. Season the shrimp with salt and pepper and add them tot he pa, along with the pine nuts. When the shrimp are pink and firm (2 to 4 minutes) stir in the vinegar and mustard and season again with salt and pepper. If pan looks dry, add splash of olive oil.
- Divide the spinach and eggs among four hot plates and top with the hot shrimp mixture, some of the dressing from the pan, and bacon.
This recipe is a personal recipe added by TreyHarb and has not been tested or endorsed by MyRecipes.
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Shrimp and Spinach Salad Recipe at a Glance
- COURSE: Salads