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Shrimp and Spinach Salad with Bacon

This recipe came out of Mens Health September 2010 magazine.
Course Salad
Cuisine American
Keyword Bacon, Shrimp, Spinach
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 TBL pine nuts
  • 3 TBL red wine vinegar
  • 1 TBL 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.