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.

Ratings & Reviews

hjengel review

MiMiJoanne
April 23, 2015
I didn't have fennel so I added steamed asparagus that was chilled. We love Asparagus with this dressing

giselle6783's Review

St3ph4n13l1u
February 13, 2013
Fab receipe! Used panchetta instead of bacon and used a bit of gyre cheese and came out tasting amazing!

keswvi's Review

lesliegrace
October 03, 2012
N/A

lesliegrace's Review

HeatherN
February 24, 2012
N/A

blackberrygirl's Review

keswvi
February 02, 2012
Although I like the addition of fennel to this recipe, I found it to be fairly ordinary. Nothing really wowed me - the family felt the same way. It was nice though as a fresh, light weeknight dinner.

Schmatterson8's Review

blackberrygirl
January 29, 2012
So easy and delicious! I would make this for company or everyday meals.

DonnaNJ's Review

DonnaNJ
January 25, 2012
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.

HeatherN's Review

giselle6783
January 12, 2012
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!