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5 from 2 votes

Spinach and Shrimp Salad with Raspberry Vinaigrette

Satisfying enough for an entre with a beautiful blend of flavors and textures.

Ingredients

For the Raspberry Vinaigrette

  • 1 1/2 cups Raspberries, fresh or frozen
  • 1/3 cup Extra Virgin Olive Oil
  • 1/4 cup Rice Wine Vinegar Or vinegar of your choice.
  • 2 Tbsp. Onion, diced Or shallot, or leek.
  • 1 tsp. Dijon mustard
  • 1 Pinch Sugar
  • 1/4 tsp. Salt
  • Freshly ground black pepper, to taste

For the Spinach and Shrimp Salad

  • 2 Handfuls Spinach per serving; about 2 cups
  • 1 Pear Julienned; 1/2 pear per serving
  • 4 Tbsp. Pine nuts, toasted; 2 Tbsp. per serving
  • 2 Strips Bacon, very crispy; 1 piece per serving
  • 10 Shrimp, lightly sauted; 5 per serving

Instructions

  • TO MAKE THE RASPBERRY VINAIGRETTE: Saute the onions with 1 Tbsp. olive oil from what you will add to the vinaigrette, (or use the bacon fat depending on what order you put this salad together) for 3 to 4 minutes in a heavy bottomed skillet, such as cast iron, until just translucent. Do not brown.
  • Add all ingredients to a mini-food processor and blend until very smooth.
  • Remove and set aside until ready to dress the salad. This dressing keeps well in the fridge for a week.

TO MAKE THE SPINACH AND SHRIMP SALAD

    • Wash and stem the spinach. Remove any weeds from the spinach.
    • Toast the pine nuts in a dry cast iron skillet. Remove from the pan and set aside.
    • Crisp up the bacon in the same pan. Remove the bacon, but do not remove the fat. Cut the bacon into 1/2 inch pieces.
    • Salt and pepper the shrimp. In the same pan, cook the shrimp until just pink, over medium high heat; about 3 minutes per side.
    • ASSEMBLE THE SALAD: Add 2 cups fresh spinach leaves to each plate. Add 1/2 Julienned pear to each salad. Next, add the bacon and browned pine nuts. Top with the shrimp and dress the salad with the Raspberry Vinaigrette. Garnish with 3 raspberries.