Shrimp and Spinach Salad with Hot Bacon Dressing
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
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
white meat free
gluten free
red meat free
contains fish
dairy free
pescatarian
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dijon mustard
- 1/2 teaspoon sugar
- 1 tablespoon olive oil
- 1/4 cup sliced almonds
- 1 teaspoon montreal steak seasoning
- 1/3 cup cider vinegar
- 1 shallot finely chopped
- 1-1/2 pounds uncooked shrimp (31-40 per pound) peeled and deveined
- 4 bacon strips chopped
- 1 package (10 ounces) fresh spinach
- 3/4 cup roasted sweet red peppers
- Carbohydrate 1.9645004888345 g
- Cholesterol 12.6933333333333 mg
- Fat 11.0279191722498 g
- Fiber 0.538286717241646 g
- Protein 3.19844803685897 g
- Saturated Fat 3.0320958707598 g
- Serving Size 1 1 servings. (34g)
- Sodium 262.741000356412 mg
- Sugar 1.42621377159285 g
- Trans Fat 1.05676917201508 g
- Calories 119 calories
Sprinkle shrimp with steak seasoning. On four 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 six 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.
