Shrimp & Spinach Salad
- Ready In:
- 10mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1⁄3 cup extra-virgin olive oil
- 1 fresh lemon, juiced
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 1⁄2 teaspoon sea salt
- 1⁄4 fresh ground black pepper
- 1 (12 ounce) package frozen cooked shrimp, thawed, peeled & deveined (41-60)
- 1 (10 ounce) package fresh spinach, rinsed & patted dry
- 1 (8 ounce) package baby bella mushrooms, sliced
- 1⁄3 cup bacon, flavored bits
- 1⁄2 cup seasoned croutons
directions
- In a jar with a lid, add in the oil, lemon juice, honey, mustard, garlic, salt and pepper. Place the lid on and vigorously shake to combine. Place the dressing in the refrigerator for at least 2 hours before use.
- In a large bowl, combine the shrimp, spinach, mushrooms, bacon bits and croutons. Lightly toss to combine. Just before serving, drizzle with dressing, toss gently and serve.
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RECIPE SUBMITTED BY
A Taste of Brooklyn
Las Vegas, 68
<p>I was born and raised in Brooklyn, New York, and I have a passion for cooking. My culinary education is one hundred percent autodidact. All my recipes are easy and delicious. I have personally tested and retested each and every recipe! All my recipes are created and recreated using the basic methods of cooking. My passion for cooking has driven me to publish my first cookbook in 2015. For a copy of my book, please visit Frank Saulle at facebook.com. (A Taste of Brooklyn)</p>