Warm Spinach Salad With Cannellini And Shrimp Recipes

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SHRIMP & SPINACH SALAD WITH VINAIGRETTE



Shrimp & Spinach Salad with Vinaigrette image

Make and share this Shrimp & Spinach Salad with Vinaigrette recipe from Food.com.

Provided by Aroostook

Categories     Greens

Time 10m

Yield 2 serving(s)

Number Of Ingredients 11

6 ounces baby spinach leaves
2 cups romaine lettuce leaves, torn into bite-sized pieces
6 ounces black olives, drained
1 cup chopped celery
1 sweet red pepper, cubed in ½ inch pieces
8 ounces cooked and frozen baby shrimp (rinsed and drained)
1/3 cup fresh lemon juice
salt and pepper
1 tablespoon Dijon mustard
1/2 cup olive oil
2 tablespoons snipped fresh chives

Steps:

  • Place lemon juice in a small bowl and whisk in salt, pepper and mustard.
  • Slowing whisk in oil, adding a little at a time until thickened Add rest of the ingredients.
  • Let stand an hour.
  • Mix salad ingredients together in a bowl.
  • Dress w/ vinaigrette.

Nutrition Facts : Calories 753.5, Fat 65.3, SaturatedFat 9.1, Cholesterol 221, Sodium 1193.8, Carbohydrate 19.3, Fiber 8.1, Sugar 5.6, Protein 28.9

SHRIMP SPINACH SALAD



Shrimp Spinach Salad image

Shrimp and garlic are sauteed in butter then set atop a bed of spinach. Almonds, tomatoes and a squeeze of lemon finish off this beauty. Perfecto! Jamie Larson - Dodge Center, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons butter
1 pound uncooked medium shrimp, peeled and deveined
3 garlic cloves, minced
2 tablespoons minced fresh parsley
4 cups fresh baby spinach
3/4 cup cherry tomatoes, halved
1/4 cup sliced almonds, toasted
1 medium lemon
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large nonstick skillet over medium heat, melt butter. Add the shrimp. Cook and stir for 3-4 minutes or until shrimp turn pink. Add garlic and parsley; cook 1 minute longer. Remove from the heat., Place spinach in a salad bowl. Top with tomatoes, almonds and shrimp mixture. Squeeze juice from the lemon; drizzle over salad. Sprinkle with salt and pepper.

Nutrition Facts : Calories 201 calories, Fat 10g fat (4g saturated fat), Cholesterol 153mg cholesterol, Sodium 350mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges

SHRIMP AND SPINACH SALAD WITH HOT BACON DRESSING



Shrimp and Spinach Salad with Hot Bacon Dressing image

When I meet former co-workers for lunch at our favorite restaurant, we always order this salad. I wanted to share it with my husband, so I made it my mission to re-create it. Mission accomplished! -Lisa Bynum, Brandon, Mississippi

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
1 teaspoon Montreal steak seasoning
4 bacon strips, chopped
1 shallot, finely chopped
1/3 cup cider vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) fresh spinach
3/4 cup julienned roasted sweet red peppers
1/4 cup sliced almonds

Steps:

  • Sprinkle shrimp with steak seasoning. On 4 metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings. Add shallot; cook and stir over medium heat until tender, 1-2 minutes. Stir in next 6 ingredients; bring to a boil. Remove from heat., In a large serving bowl, combine spinach and dressing; toss to coat. Layer with shrimp and pepper slices; top with cooked bacon and almonds.

Nutrition Facts : Calories 212 calories, Fat 10g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 739mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic exchanges

TROPICAL SHRIMP SPINACH SALAD



Tropical Shrimp Spinach Salad image

This salad is so light and refreshing. Perfect for a warm summer's day, and hearty enough for a dinner meal as well. You will feel yourself transported to a tropical setting as you indulge in this yummy salad!

Provided by MISSYLYNMITZ

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 13

3 fluid ounces pineapple juice
3 tablespoons orange juice
¼ cup extra-virgin olive oil
salt and pepper to taste
1 pound large peeled and deveined cooked shrimp
1 tablespoon extra-virgin olive oil
salt and pepper to taste
1 (10 ounce) bag baby spinach leaves
1 mango - peeled, seeded and diced
½ cup chopped macadamia nuts
½ cup dried banana chips
4 ounces crumbled goat cheese
¾ cup sweetened flaked coconut, toasted

Steps:

  • Prepare the salad dressing by whisking together the pineapple juice, orange juice, and 1/4 cup olive oil. Season to taste with salt and pepper; set aside. Brush the shrimp with 1 tablespoon of olive oil, and season to taste with salt and pepper; set aside. Place the spinach leaves, mango, macadamia nuts, and banana chips into a large mixing bowl.
  • Heat a large skillet over medium-high heat. Heat the shrimp in the skillet on both sides until just warm in the center, about 1 minute per side.
  • To assemble the salads, drizzle the spinach mixture with the salad dressing, and toss until evenly combined. Divide onto four plates. Divide the warm shrimp among the plates, and top with goat cheese. This way the goat cheese will melt down a little from the warmth of the grilled shrimp. Sprinkle with toasted coconut flakes to serve.

Nutrition Facts : Calories 698.2 calories, Carbohydrate 32.9 g, Cholesterol 243.7 mg, Fat 49.5 g, Fiber 6.4 g, Protein 34.4 g, SaturatedFat 19.1 g, Sodium 499 mg, Sugar 21.5 g

SPINACH SALAD WITH GRILLED SHRIMP AND MANDARIN ORANGES



Spinach Salad With Grilled Shrimp and Mandarin Oranges image

Make and share this Spinach Salad With Grilled Shrimp and Mandarin Oranges recipe from Food.com.

Provided by Karen From Colorado

Categories     Oranges

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1 (15 ounce) can mandarin oranges
1/4 cup dry white wine
2 tablespoons light soy sauce
3 tablespoons hoisin sauce
1 teaspoon ground ginger
1 large garlic clove, finely minced
1 lb shrimp, deveined and tails removed
1 (10 ounce) bag pre-washed spinach leaves
4 ounces sliced almonds
1 cup grape tomatoes
1 lb bacon
1 medium red bell pepper

Steps:

  • Drain and reserve the liquid from the oranges; set the oranges aside to chill in the fridge.
  • Combine the juice from the oranges, wine, soy sauce, hoisin sauce, ginger and garlic in a small dish; stir until well combined.
  • Place clean shrimp in a re-closeable storage bag; pour marinade over the shrimp and allow to marinade for at least an hour.
  • Partially freeze the bacon to allow for easier cutting.
  • Without separating the bacon pieces, cut the bacon lengthwise into 1/4 inch slices.
  • Turn the bacon and cut widthwise into 1/4 inch pieces.
  • Fry bacon bits until crispy; drain on paper towels and set aside.
  • Drain the bacon grease from the pan, allowing a thin coating to remain.
  • Toast the almonds on a high heat in the pan used to fry the bacon, stirring constantly to avoid burning them until they are a gold brown and toasted; set aside.
  • Clean the bell pepper and cut it in half; remove the seeds and membranes; set aside for grilling.
  • Drain the shrimp from the marinade and grill over high heat until seared and shrimp is cooked through.
  • Place the pepper halves on a cooler part of the grill to become crisp tender and warm; turning them often to avoid burning.
  • In the meantime, place the spinach on serving plates and top with the tomatoes, bacon bits, almonds and reserved mandarin oranges.
  • Remove the pepper to a cutting board and slice it into thin slices; place them on the salad.
  • Place hot shrimp on top of the salad.
  • Drizzle with your favorite bacon vinaigrette salad dressing.

CANNELLINI SHRIMP SALAD



Cannellini Shrimp Salad image

A delicious chilled salad of white kidney (cannellini) beans and shrimp with a zesty herbed dressing. This may be eaten immediately, but is best when left refrigerated several hours, or overnight.

Provided by P-Pok

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 4h20m

Yield 4

Number Of Ingredients 10

¼ cup red wine vinegar
¼ cup olive oil
1 teaspoon sugar
¼ teaspoon dried cilantro
¼ teaspoon dried basil
¼ teaspoon dried tarragon
1 (15 ounce) can white kidney beans, drained and rinsed
1 roma (plum) tomato, diced
¼ red onion, diced
¾ pound cooked tiny shrimp

Steps:

  • In a small bowl, whisk vinegar, oil, sugar, cilantro, basil, and tarragon until well blended. You may adjust these seasonings to your personal preference.
  • In a separate bowl, toss together the beans, tomato, onion, and shrimp. Pour dressing over salad, and toss again to coat.
  • Cover and refrigerate several hours, or overnight, to develop flavors.

Nutrition Facts : Calories 294.9 calories, Carbohydrate 17 g, Cholesterol 166 mg, Fat 14.9 g, Fiber 4.4 g, Protein 22.1 g, SaturatedFat 2.1 g, Sodium 410.3 mg, Sugar 0.7 g

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