Fennel And Spinach Salad With Shrimp And Balsamic Vinaigrette Recipe

Name: Fennel And Spinach Salad With Shrimp And Balsamic Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
3
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364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Fennel And Spinach Salad With Shrimp And Balsamic Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fennel And Spinach Salad With Shrimp And Balsamic Vinaigrette

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