How many servings does this recipe make?

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

What ingredients do I need for Spinach Salad with Shrimp, Fennel and Bacon-Balsamic Vinaigrette?

You need 9 ingredients. The key ingredients include: 8 tablespoons olive oil, 1 tablespoon fennel seeds, crushed, 1 teaspoon dried crushed red pepper, 1 3/4 pounds uncooked large shrimp, peeled, deveined, and more.

How do I store leftover Spinach Salad with Shrimp, Fennel and Bacon-Balsamic Vinaigrette?

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

Spinach Salad with Shrimp, Fennel and Bacon-Balsamic Vinaigrette Recipe

Name: Spinach Salad with Shrimp, Fennel and Bacon-Balsamic Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons olive oil; 1 tablespoon fennel seeds, crushed; 1 teaspoon dried crushed red pepper; 1 3/4 pounds uncooked large shrimp, peeled, deveined; 12 bamboo skewers, soaked 30 minutes in water; 2 fennel bulbs (about 12 ounces total), fronds chopped, bulbs cut into 1/3-inch-thick wedges; 2 6-ounce packages baby spinach leaves; 2 cups chopped seeded peeled tomatoes; Bacon-Balsamic Vinaigrette

Spinach Salad with Shrimp, Fennel and Bacon-Balsamic Vinaigrette – a delicious recipe with olive oil, fennel seeds, red pepper, shrimp, bamboo skewers, fennel bulbs. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

8 tablespoons olive oil
1 tablespoon fennel seeds, crushed
1 teaspoon dried crushed red pepper
1 3/4 pounds uncooked large shrimp, peeled, deveined
12 bamboo skewers, soaked 30 minutes in water
2 fennel bulbs (about 12 ounces total), fronds chopped, bulbs cut into 1/3-inch-thick wedges
2 6-ounce packages baby spinach leaves
2 cups chopped seeded peeled tomatoes
Bacon-Balsamic Vinaigrette

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
495 kcal
Category
Seafood

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Spinach Salad with Shrimp, Fennel and Bacon-Balsamic Vinaigrette

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