It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Spinach-Shrimp Salad With Hot Bacon Dressing
- add review
- #72288
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 slices bacon, cut into 1-inch pieces
1/4 cup white vinegar
1 tablespoon sugar
1/4 teaspoon dry mustard
4 cups lightly packed baby spinach (or chopped fresh spinach)
1 cup sliced fresh mushrooms
1 cup crumbled feta cheese
1/2 pound cooked peeled deveined medium shrimp
directions
Heat a large skillet over medium-high heat. Add the bacon and cook, stirring frequently, until just crisp.
Add the vinegar, sugar, and mustard to the skillet. Cook, stirring constantly, until the sugar has dissolved. Remove the pan from the heat.
In a large bowl, combine the spinach, mushrooms, feta cheese, and shrimp. Drizzle the warm dressing over the salad and toss gently to coat it evenly.
Serve immediately.
nutrition data
217 calories, 12 grams fat, 7 grams carbohydrates, 20 grams protein per serving. This recipe is low in carbs.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
see more shrimp salad recipes
reviews & comments