Fennel And Spinach Salad With Shrimp And Balsamic Vinaigrette

Super light, high in protein, and low in calories, this is a great option for dinner on a hot summer day.

Nutritional Facts:

Calories 274

Fat 13.5 g

Satfat 2.2 g

Monofat 7.7 g

Polyfat 1.9 g

Protein 27.5 g

Carbohydrate 11.2 g

Fiber 3.5 g

Cholesterol 176 mg

Iron 5 mg

Sodium 487 mg

Calcium 156 mg


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.


Recipe courtesy of myrecipes.com
Mark Covington