Warm Spinach Salad with Cannellini Beans and Shrimp
From mystic_river1 16 years ago
- 15 minutes to make
- Serves 4
The combination of sweet shrimp and meaty little cannellini beans here transforms a simple warm spinach salad to a succulent meal.
Ingredients
- 1/2 pound baby spinach (7 cups) shopping list
- 3 slices of bacon, cut crosswise into 1/2-inch strips shopping list
- 1 pound shelled and deveined large shrimp shopping list
- kosher salt and freshly ground pepper shopping list
- One 15-ounce can cannellini beans, drained and rinsed shopping list
- 1/4 cup plus 1 tablespoon extra-virgin olive oil shopping list
- 1 small shallot, minced shopping list
- 1 tablespoon Dijon mustard shopping list
- 1/4 cup red wine vinegar shopping list
How to make it
- Spread the spinach on a large platter. In a large skillet, cook the bacon over moderate heat until crisp, about 4 minutes. 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. 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.
- In the same skillet, heat 1 tablespoon of the olive oil. Add the shallot and cook over moderately low heat until softened, about 1 minute. 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.
The Rating
Reviewed by 6 people-
Joymarie, the shallots and mustard work so well with the spinach,the addition of the shrimp and cannellini beans make for an atractive and tasty treat.
Michael
trigger
in loved it
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This sounds great, JoyMarie. I love the ingredients and the vinaigrette flavors. I know I will be loving this! Thanks for the recipe...
Smiles,
~Vickie
lunasea
in Orlando loved it
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Now this is a salad to die for. Yummers, yummers. Gave it a 5 and have it in the "to make" pile for this week, I love everything about this recipe.
chefmeow
in Garland loved it
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