Spinach & Shrimp Salad with Warm Bacon Dressing
Spinach & Shrimp Salad with Warm Bacon Dressing. Summer salads are our absolute favorite and this one is at the top of the list. Loaded with shrimp, thick-cut bacon, cherry tomatoes, avocado, fresh jersey corn, and blue cheese on a bed of spinach leaves. And with a warm bacon dressing ?! Count us totally in !! Have a little beach cocktail on the side because Friday is calling for some summery rum and orange juice to go with this summery salad !! Cheers !!
It’s finally Friday!! And we are back at the beach. Already I feel so much more relaxed. Tomorrow is the big Cinco de Mayo/Birthday party I have been mentioning to you guys all week. So I am prepared to be doing A LOT of cooking tomorrow. I already started on the cake today, and tomorrow is all about the dips, chips, tacos, and margs. My mom and I have quite a busy day in the kitchen.
So tonight we are keeping it simple with one of my absolute favorite summer salads. We started making this one last summer. We gave it a try last MDW, and we totally loved it. It’s got some pretty amazing flavors and the best part is…it is SO easy to make. It is one of those dishes you can whip up super quick on a Friday night when you want something good to eat but want to enjoy some cocktails outside instead of being in the kitchen all night.
So, needless to say, this has been one of those go-to dishes in our house in the summer. It’s got all those summery ingredients AND that warm bacon dressing. So so good !! Well I am going to get back to my rum and orange juice cocktail now, so hope you all give this recipe a try and have a great weekend !!
Ingredients
5 ounces baby spinach
3 ears corn kernels; roasted
10 ounces cherry tomatoes
1 avocado; diced
1/2 pound chopped bacon; reserve cooking fat
1 pound large shrimp, chopped
2 chopped scallions
1/2 pound crumbled blue cheese
salt and pepper
For the Dressing
1/4 cup warm bacon fat
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
salt and pepper
Directions
In a large skillet, fry the bacon. Reserve cooking fat for the dressing. Set aside.
Drizzling the shrimp with 2 tablespoons of olive oil, salt, and pepper. Transfer to a 400 degree oven and cook for about 20 minutes or until cooked through.
Make the dressing. In a shaker, combine the warm bacon fat, olive oil, balsamic vinegar, honey, dijon mustard, salt, and pepper.
Assemble the salad. In a large bowl add the spinach, roasted corn kernels, tomatoes, avocado, chopped bacon, chopped shrimp, scallions, and blue cheese. Season with salt and pepper. Drizzle the dressing over topped. Toss to combine.
