Warm Spinach Salad with Cannellini Beans and Shrimp

Name: Warm Spinach Salad with Cannellini Beans and Shrimp
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 2 liters 1/2 pound baby spinach; 3 slices bacon, cut crosswise into 1/2-inch strips; 425 grams cannellini beans, drained and rinsed; 1 Tbsp Dijon mustard; 4 servings Kosher salt and freshly ground pepper; 59 milliliters extra-virgin olive oil; 59 milliliters red wine vinegar; 1 small shallot, minced; 454 grams shelled and deveined large shrimp

Warm Spinach Salad with Cannellini Beans and Shrimp might be just the main course you are searching for. This recipe covers 34% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 445 calories, 35g of protein, and 22g of fat per serving. This recipe serves 4. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up baby spinach, olive oil, shrimp, and a few other things to make it today. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Spread the spinach on a large platter. In a large skillet, cook the bacon over moderate heat until crisp, about 4 minutes.

Ingredients you will need

Spinach

Spread

Bacon

Equipment you will use

Frying Pan

Drain off all but 2 tablespoons of the bacon fat. Season the shrimp with salt and pepper and cook it with the bacon over moderately high heat until just white throughout, about 4 minutes.

Ingredients you will need

Salt And Pepper

Bacon

Shrimp

Add the beans, season with salt and pepper and toss until heated through, about 1 minute. Scrape the shrimp and beans onto the bed of spinach.

Ingredients you will need

Salt And Pepper

Spinach

Shrimp

Beans

In the same skillet, heat 1 tablespoon of the olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the shallot and cook over moderately low heat until softened, about 1 minute.

Ingredients you will need

Shallot

Add the mustard to the skillet and whisk in the red wine vinegar, then whisk in the remaining 1/4 cup of olive oil. Season the dressing with salt and pepper, pour it over the salad and serve.

Ingredients you will need

Red Wine Vinegar