Shrimp and Spinach Salad with Bacon
This recipe came out of Mens Health September 2010 magazine.
Servings 4
Calories 316kcal
Ingredients
- 8 strips bacon cut into small pieces
- 1 medium red onion sliced
- 1 cup mushrooms sliced
- 8 oz shrimp peeled and deveined
- 2 TBS pine nuts
- 3 TBS red wine vinegar
- 1 TBS Dijon mustard
- Olive Oil optional
- 6 oz baby spinach
- 3 medium egg hard boiled
Instructions
- Heat a large skillet on medium. Cook the bacon pieces until they're crispy, 5 to 7 minutes. With a slotted spoon, transfer them onto a paper towel.
- Add the onion and mushrooms to the hot pan and cook them until the onion begins 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 to 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.
- 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.