Shrimp, peppers, onions and fresh spinach tossed with hot bacon vinaigrette and almonds.
MAKES 2 large dinner salads
1/2 cup light olive oil
1/4 cup finely minced cooked bacon (3 or 4 slices)
1/4 cup red wine vinegar
1/2 tsp. cornstarch
1/4 cup sugar
1 1/2 tsp. Grey Poupon Dijon mustard
1/4 tsp. salt
1/4 tsp. coarse ground black pepper
1 package of baby spinach
1/2 red pepper, sliced
1/4 onion, sliced
1 tomato, cubed
sliced almonds, to taste
MEAT and SEASONINGS
1/2 lb of shrimp, peeled and deveinded
seasonings of your choice
Make the Dressing
Combine bacon with 1/4 cup of the oil in a small saucepan.Place the pan over medium heat and when it begins to bubble, set your time for 1 minute. After a minute, remove the pan from the heat and let cool for 3-4 minutes.
Dissolve the cornstarch in the vinegar and whisk the mixture into the oil and bacon ,along with the sugar, mustard, salt, pepper and liquid smoke.
Drizzle the remaining 1/4 cup of oil into the saucepan while whisking.
Grill the Shrimp
Place the shrimp in and seasonings a plastic food storage bag. Shake to coat with spices. Thread the shrimp onto wooden skewers. Grill in a George Foreman indoor grill until the shrimp turn pink.
Build the Salad
Place the spinach on a large plate. Add the other sliced vegetables. Remove the shrimp from the skewers and place on top of the salad. Sprinkle on the sliced almonds. Pour hot bacon vinaigrette over the whole plate.