Best Spinach Salad With Shrimp Fennel And Bacon Balsamic Vinaigrette Recipes

SHRIMP & SPINACH SALAD WITH VINAIGRETTE

Shrimp & Spinach Salad with Vinaigrette image

Make and share this Shrimp & Spinach Salad with Vinaigrette recipe from Food.com.

Provided by Aroostook

Categories Greens

Time 10m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

6 ounces baby spinach leaves
2 cups romaine lettuce leaves, torn into bite-sized pieces
6 ounces black olives, drained
1 cup chopped celery
1 sweet red pepper, cubed in ½ inch pieces
8 ounces cooked and frozen baby shrimp (rinsed and drained)
1/3 cup fresh lemon juice
salt and pepper
1 tablespoon Dijon mustard
1/2 cup olive oil
2 tablespoons snipped fresh chives

Steps:

Place lemon juice in a small bowl and whisk in salt, pepper and mustard.
Slowing whisk in oil, adding a little at a time until thickened Add rest of the ingredients.
Let stand an hour.
Mix salad ingredients together in a bowl.
Dress w/ vinaigrette.

Nutrition Facts : Calories 753.5, Fat 65.3, SaturatedFat 9.1, Cholesterol 221, Sodium 1193.8, Carbohydrate 19.3, Fiber 8.1, Sugar 5.6, Protein 28.9

BACON-BALSAMIC VINAIGRETTE

Bacon-Balsamic Vinaigrette image

Categories Salad Garlic Salad Dressing Bacon Shallot Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 6

Ingredients

5 thick bacon slices, cut crosswise into 1/2-inch pieces
5 tablespoons olive oil
1/4 cup balsamic vinegar
3 tablespoons minced shallots
1 tablespoon minced garlic
1 tablespoon brown sugar

Steps:

Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels (reserve as garnish for Spinach Salad with Shrimp and Fennel). Remove skillet from heat. Reserve 3 tablespoons drippings in skillet; mix in oil. Whisk vinegar, shallots, garlic and brown sugar in small bowl. Add to drippings in skillet. Stir over medium-low heat just until warm. Season with salt and pepper. Use warm.

SHRIMP AND SPINACH SALAD WITH HOT BACON DRESSING

Shrimp and Spinach Salad with Hot Bacon Dressing image

When I meet former co-workers for lunch at our favorite restaurant, we always order this salad. I wanted to share it with my husband, so I made it my mission to re-create it. Mission accomplished! -Lisa Bynum, Brandon, Mississippi

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
1 teaspoon Montreal steak seasoning
4 bacon strips, chopped
1 shallot, finely chopped
1/3 cup cider vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) fresh spinach
3/4 cup julienned roasted sweet red peppers
1/4 cup sliced almonds

Steps:

Sprinkle shrimp with steak seasoning. On 4 metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings. Add shallot; cook and stir over medium heat until tender, 1-2 minutes. Stir in next 6 ingredients; bring to a boil. Remove from heat., In a large serving bowl, combine spinach and dressing; toss to coat. Layer with shrimp and pepper slices; top with cooked bacon and almonds.

Nutrition Facts : Calories 212 calories, Fat 10g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 739mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic exchanges