Rating: 5 stars
8 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

David Bonom
Recipe by Cooking Light January 2012

Gallery

Credit: Johnny Autry; Styling: Leigh Ann Ross

Recipe Summary test

hands-on:
18 mins
total:
18 mins
Yield:
Serves 4 (serving size: about 3 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

274 calories; fat 13.5g; saturated fat 2.2g; mono fat 7.7g; poly fat 1.9g; protein 27.5g; carbohydrates 11.2g; fiber 3.5g; cholesterol 176mg; iron 5mg; sodium 487mg; calcium 156mg.
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