Spinach Salad with Warm Bacon Dressing

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While we were visiting my mom & dad’s house a few weeks ago I saw a book lying on the counter that caught my eye.  The cover wasn’t super attractive, but I opened it up anyway and the photos in the book just blew me away.  They immediately made me say “I must buy this cookbook!”

The next weekend while shopping I went straight to Borders and found the book!  There are so many recipes I will be making from this book and I can’t wait to share them.  It is amazing how you can cut calories by eating very similar things right at home.

This salad that I made fit right into the South Beach Diet eating plan for phase 1 (which Grumpy and I are both following as of Monday).  I upped the protein since it was going to be our main meal and because Grumpy has to have more substance than salad and a little bit of protein :o)  He was skeptical because he’s not a big raw spinach lover but he ate it anyway (did he have a choice?  he he).  He actually enjoyed the salad!  It was delicious and filling.  Definitely a keeper!

Spinach Salad with Warm Bacon Dressing

adapted from Cook This! Not That!

3 strips bacon
1/2 red onion, sliced
2 cup sliced mushroom
1 lb shrimp, peeled and deveined
Salt and black pepper to taste
1 Tbsp Dion mustard
3 tbsp red wine vinegar
1 bag (6 oz) baby spinach
2 hard boiled eggs, sliced

Heat large skillet ove rmedium heat.  Cook the bacon until crispy, 5-7 minutes.  Transfer to a paper towel on a plate and reserve.

Add the onion and mushrooms to the hot pan and cook until the onions begin to brown, about 3 minutes.  Season the shrimp with salt and pepper and add to the hot pan.  Cook until shrimp are pink and firm, about 4 minutes.  Stir the mustard and vinegar into the pan; season with salt and pepper.  If the pan looks dry, add a splash of olive oil.  To serve, top spinach with hot shrimp mixture and some of the liquid in the pan.  Sprinkle with the bacon.

**Note, the calories in my salad were not the same as the book – however they couldn’t have changed a whole lot – if anything, they were probably less.  I omitted pine nuts, used half the bacon.  I upped the shrimp however as I used a whole pound where the recipe tells you to use only 1/2 a pound for 4 people.  I wanted a main dish so I upped the protein.

Comments

  1. says

    My Grandma used to make spinach salad with hot bacon dressing and it was one of my favorites! Although I think she used to add a lot of sugar to the dressing … definitely not south beach!

  2. says

    This dish makes me think of my mom. She adores hot bacon dressing. And I pretty much adore anything with the word bacon in it. That, my friend, is a seriously gorgeous salad.

  3. says

    I never think to add hard boiled eggs to salad when I'm at home, but I always get excited when they are on my salads at restaurants.
    Yay for inspirational salad toppings!

  4. says

    Made this tonight because it sounded so good!! If anything I could of added more Dijon/vinegar because the mushrooms soaked up everything!!! The flavors were great, thanks to bacon and I added some goat cheese on top. It was wonderful!

  5. says

    great salad Shelby!! I did south beach for a while, and still try to live the lifestyle (along with Sonoma Diet!)…good luck, I had lots of success with it. Its a great way to kick start everything!

    I'm craving this salad now! Minus the bacon dressing (since I don't do bacon anymore…wonder what I could sub?).

  6. says

    This looks really delicious, Shelby! And with the bacon dressing and shrimp in there I'm sure I could get hubby to give it a try!

    I've seen that book, Cook This Not That, several times and almost bought it. Now I think I'm going back to the bookstore and get a copy.

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