Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light April 2002

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Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

245 calories; calories from fat 29%; fat 7.8g; saturated fat 2.4g; mono fat 2.6g; poly fat 2.1g; protein 24.5g; carbohydrates 19.1g; fiber 5.5g; cholesterol 136mg; iron 4.5mg; sodium 578mg; calcium 108mg.
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