Becky Luigart-Stayner; Jan Gautro
4 servings (serving size: 1 3/4 cups)

Warm bacon vinaigrette wilts the fresh spinach. This salad is best eaten immediately after tossing.

How to Make It

Step 1

Steam asparagus, covered, 3 minutes. Drain and rinse with cold water.

Step 2

Sprinkle shrimp with 1/8 teaspoon pepper and 1/8 teaspoon salt. Heat oil in a medium nonstick skillet over medium-high heat. Add shrimp; sauté 4 minutes. Remove from pan; place in a large bowl. Add asparagus, spinach, and beans to shrimp; toss well.

Step 3

Add bacon to pan; cook over medium heat until crisp. Remove bacon from pan; crumble. Reserve 2 teaspoons drippings in pan. Add onions and garlic; cook 3 minutes or until soft, stirring frequently. Remove from heat; add remaining pepper, 1/8 teaspoon salt, bacon, broth, and the remaining ingredients. Drizzle dressing over salad; toss to coat. Serve immediately.

Ratings & Reviews

Swimly's Review

July 10, 2011

rstarrlemaitre's Review

April 19, 2012
A great spring salad - crisp asparagus made great contrast to the tender beans. Great bright lemon flavor and salty bacon.

Phoebe01's Review

April 18, 2009
I have made this recipe several times with great results. I made it for my sisters when they visited and all of them wanted the recipe.