Fennel and Spinach Salad with Shrimp and Balsamic Vinaigrett

Fennel and Spinach Salad with Shrimp and Balsamic Vinaigrette


YIELD: Serves 4 (serving size: about 3 1/2 cups)
HANDS-ON:18 Minutes
TOTAL:18 Minutes
COURSE: Main Dishes, Salads
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
Preparation

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. 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.

Nutritional Information
Amount per serving
Calories: 274
Fat: 13.5g
Saturated fat: 2.2g
Monounsaturated fat: 7.7g
Polyunsaturated fat: 1.9g
Protein: 27.5g
Carbohydrate: 11.2g
Fiber: 3.5g
Cholesterol: 176mg
Iron: 5mg
Sodium: 487mg
Calcium: 156mg