Shrimp and Spinach Salad with Bacon Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
6 strip(s) bacon cooked and crumbled |
1 red onions sliced |
1 cup(s) mushrooms sliced |
8 ounce(s) shrimp peeled and deveined |
salt and pepper to taste. |
2 tablespoon(s) pine nuts |
3 tablespoon(s) red wine vinegar |
1 tablespoon(s) dijon mustard |
olive oil, optional |
2 eggs, hard boiled |
6 ounce(s) baby spinach |
Directions:
1. Cook bacon until crispy then transfer to a paper tower.
2. Add onions and mushrooms to the hot pan and cook until the onions begin to brown, about 3 minutes. Season the shrimp with salt and pepper and add them to the pan along with the pine nuts. When the shrimp are pink and firm (2-4 minutes) stir in the vinegar and mustard and season again with salt and pepper. If the pan looks dry, add a splash of olive oil.
3. Divide the spinach and eggs among four plates and top with the hot shrimp mixture, some of the dressing from the pan and the bacon.
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