Spinach And Shrimp Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 strips bacon, cut into small pieces1cup onion sliced1 cup sliced mushrooms8 oz shrimp,peeled and deveinedSalt and pepper to taste1 Tbsp brown spicey mustard10 oz baby spinach2 hard boiled eggs, sliced
1. 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.
2. 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. When the shrimp is 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.
3. Divide the spinach and epps among four plates and top with the hot shrimp mixture, some of the dressing from the pan, and the bacon
Number of Servings: 4
Recipe submitted by SparkPeople user SPSWAYNE.
2. 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. When the shrimp is 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.
3. Divide the spinach and epps among four plates and top with the hot shrimp mixture, some of the dressing from the pan, and the bacon
Number of Servings: 4
Recipe submitted by SparkPeople user SPSWAYNE.
Nutritional Info Amount Per Serving
- Calories: 365.9
- Total Fat: 24.9 g
- Cholesterol: 214.4 mg
- Sodium: 455.6 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 3.4 g
- Protein: 21.5 g
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