Wednesday, July 6, 2011

Spinach-Shrimp Salad with Hot Bacon Dressing - 7/6/11

  • 4 slices bacon, cut into 1-inch pieces
  • 2 shallots, sliced
  • 1/4 cup white vinegar
  • 1 tablespoon sugar
  • 1/4 teaspoon ground mustard
  • 4 cups lightly packed bite-size pieces spinach leaves
  • 1 cup sliced fresh mushrooms (3 ounces)
  • 1 cup crumbled feta cheese (4 ounces)
  • 1/2 pound cooked peeled deveined medium shrimp

  1. Cook bacon in 10-inch skillet over medium-high heat, stirring occasionally; when fat had rendered, add the shallots and mushrooms and continue to cook until bacon is crisp. Stir in vinegar, sugar and mustard; continue stirring until sugar is dissolved.
  2. Toss spinach, cheese and shrimp in large bowl. Drizzle hot bacon dressing over spinach mixture; toss to coat. Serve immediately.

No comments:

Post a Comment