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Nutrition Facts
Serving Size 1 (450g) Recipe makes 4 servings The following items or measurements are not included below: sun-dried tomato vinaigrette dressing
Calories 739
Calories from Fat 288		(39%)
Amount Per Serving		%DV
	Total Fat 32.1g	49%
	Saturated Fat 8.3g	41%
	Monounsaturated Fat 17.0g
	Polyunsaturated Fat 4.2g
	Trans Fat 0.0g
Cholesterol 247mg		82%
Sodium 1404mg		58%
Potassium 1036mg		29%
Total Carbohydrate 70.0g		23%
	Dietary Fiber 7.0g	27%
	Sugars 5.8g
Protein 42.9g		85%
detailed view... how is this calculated?

Shrimp Salad With Warm Bacon Dressing and Summer Bruschetta

Recipe #379947 | 30 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: TasteTester
Jul 2, 2009

I've tried many recipes for Spinach Salad with Warm Bacon Dressing, but none including shrimp. It looks really good, and the addition of a chopped peach makes this a recipe one I'll be interested in trying this summer. Note: Prep time does not include the time for cooking shrimp if using fresh instead of frozen pre-cooked shrimp. Also, the recipe calls for microwaving the bacon and also the dressing mixture. I'd just cook the bacon, and the dressing mixture, in a sauté pan on the stove.

SERVES 4 (change servings and units)

Ingredients

Salad and Dressing

4 slices bacon
6-10 ounces fresh bagged and pre-washed spinach
2 cups rinsed and sliced mushrooms
1/2 cup diced tomato
1 lb fresh cooked shrimp, cooled or frozen pre-cooked shrimp, thawed
1 medium peach
1/2 cup fat-free sun-dried tomato vinaigrette dressing
1/2 teaspoon green hot pepper sauce (such as a green jalapeno sauce)

Summer Bruschetta

1 baguette, loaf from the bakery
4 large fresh basil leaves
2 ounces fresh mozzarella cheese
1/2 cup diced tomato
1/4 cup extra-virgin olive oil
2 tablespoons basil pesto (I use the pre-made type from the dairy section)
1 tablespoon diced pimento

Directions

1
Shrimp Salad and Warm Bacon Dressing: Cut bacon into bite-sized pieces. Place in microwave-safe bowl; cover and cook on high until bacon is lightly crisp.
2
Place spinach, mushrooms, tomatoes and shrimp in salad bowl. Peel peach; discard peel and seed. Cut peach into bite-sized pieces; add to salad bowl.
3
Stir vinaigrette dressing and green pepper sauce into bacon drippings. Cover and microwave on high for 1 minute or until hot. Pour mixture over salad; toss well and serve.
4
Summer Bruschetta: Cut bread in half lengthwise, using an electric or serrated knife. Stack basil leaves and slice into thin strips; cut mozzarella into bite-sized pieces. Set both aside.
5
Combine remaining ingredients in a small bowl; spread onto bread halves. Top with mozzarella and basil. Slice bruschetta and serve.