We had a great chopped salad at Morton’s last weekend, so I decided to see if I could recreate the dish and of course go a little further. The result is my easy recipe for Chopped Spinach with Bacon Dressing and Shrimp.
You are going to love this dinner for 4.
1 lb shrimp – cooked.
1 bunch of fresh spinach – chopped.
5 slices of butcher style bacon.
4 Tbsp. – diced green onion.
2 Tbsp. spicy brown mustard.
1/2 C Red Wine Vinegar.
1/3 C dried cranberries.
1/3 C feta cheese – crumbled
1 tsp lemon juice.
salt and pepper to taste.
Cut most stem from the spinach while still in store binding and then rinse the leaves. Once leaves are clean, spin dry them or pat with paper towels to dry.
Remove any remaining long stems and then chop spinach into narrow long slices and then chop the other way. Place chopped spinach in large bowl.
Rinse the precooked shrimp and dry with paper towel.
In fry pan cook the bacon well as you will be crumbing it. Reserve a good 2 Tbsp of bacon fat in the fry pan.
To the bacon fat add the green onion and saute. Then add the red wine vinegar, mustard, salt and pepper. Stir to mix and then drizzle over the chopped spinach and toss the spinach.
Add the crumbled bacon, dried cranberries, feta, and lemon juice and toss the salad again.
Plate individual servings of salad and add the shrimp.
And just like that you made a killer salad, and no one needs to know it was super easy.
Well here we are January 22, 2014. Boy times fly when you are happy. Nineteen years ago today was both the luckiest day and the singularly smartest day in my life. That was the day I somehow got Sue to tie the knot with me.
Happy Anniversary to my lovely Sue!
Good Eating and Table Talk,