Sunday, May 6, 2012

Warm Spinach & Shrimp Salad with Raspberry Vinegar Dressing

2 cups small shrimp, cooked
10 oz. fresh spinach
1 cup fresh sliced mushrooms
1/4 cup butter
1/2 tsp. minced garlic
1 sweet pepper chopped
1/4 tsp. pepper

Hot Bacon Salad Dressing:
1/4 lb. bacon, chopped and fried crisp
1/4 cup raspberry vinegar
1/4 cup Splenda
2 TBSP. water
1/2 tsp. ginger

Fry bacon to crisp. Add vinegar, Splenda, water and ginger and bring to a boil. Take off heat but keep warm. Heat butter in a large skillet. Add garlic and saute for 2 minutes, add mushrooms and peppers, lower heat to medium low and cook until heated through. Add shrimp and drain all in a colander. Mix together the bacon dressing and the vegetable mixture. Tear spinach in a large bowl, top with dressing mix and serve. Optional: Very pretty salad with some grated Parmesano/Reggiano cheese on top.

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