Shrimp and Spinach Salad with Bacon Dressing

17 Oct

Back to food, my favorite thing.  I found this recipe in an issue of Women’s Health and made it for dinner a couple weeks ago.

According to the article, the fat in the bacon helps you absorb the antioxidant lutein from the spinach.  I’m always hesitant to make things with bacon, as I cringe when I see the actual stripes of fat I’m ingesting.  I used reduced sodium turkey bacon when I made this, which is a lot lower in fat than regular bacon.  Hopefully, I still got a good amount of lutein absorption!

Ingredients

Click here to view the recipe online.  If you decide to make this, I highly recommend using half an onion.  The recipe calls for a full onion, but the ration of onion-to-other-stuff was just absurd when I made this and I ended up throwing most of the onion away.

Shrimp and Spinach Salad with Bacon Dressing and Women's Health Recipe

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2 Responses to “Shrimp and Spinach Salad with Bacon Dressing”

Trackbacks/Pingbacks

  1. Pear and Arugula Salad « AT-AT Everywhere's Blog - October 24, 2011

    […] the leftover bacon from the Shrimp and Spinach Salad that I made and the aforementioned arugula salad, I made a tasty BLTA using argula instead of […]

  2. Sun-Dried Tomato Pesto and Shrimp Pasta | AT-AT Everywhere - April 8, 2013

    […] I will say that it was so worth it at least for this recipe.  I loved this dish probably more than the last shrimp dish I made (also found in Womens […]

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