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Home » What's New » Fennel and Spinach Salad with Shrimp and Balsamic Vinaigrette

Fennel and Spinach Salad with Shrimp and Balsamic Vinaigrette

Ingredients:

  • 3 slices center-cut bacon $
  • 1 pound jumbo shrimp, peeled and deveined
  • 2 cups thinly sliced fennel bulb (about 1 medium bulb)
  • 1 cup grape tomatoes, halved
  • 1/2 cup thinly sliced red onion
  • 1 (9-ounce) package fresh baby spinach $
  • 2 tablespoons finely chopped shallots
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Preperation:

  1. 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.
  2. 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.