A salad that doesn’t feel like you’re eating a salad. Does that make sense? That’s what this recipe is all about – fresh spinach topped with chopped walnuts, sweet cranberries, shaved pecorino romano and lightly charred shrimp. It’s a simple salad disguised as restaurant quality. It will have you wiping your entire bowl clean.
This incredible salad comes directly from Hubs — but, I have to warn you: he doesn’t use measuring cups. When I asked him to give me measurements of how much spinach or walnuts he used, he looked at me like I had 10 heads.
Below is a recipe for one serving, but don’t be greedy… this is a recipe to be doubled tripled and shared.
Rustic Spinach & Shrimp Salad
2014-09-13 10:33:07
Serves 1
Fresh spinach topped with chopped walnuts, sweet cranberries, shaved pecorino romano and lightly charred shrimp. It's a simple salad disguised as restaurant quality.
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
- Big handful of fresh spinach
- 1 tablespoon chopped walnuts
- 1 tablespoon dried cranberries
- Light Italian salad dressing or olive oil and vinegar
- Salt and pepper
- Shaved/grated pecorino romano or crumbled feta
For the Shrimp
- 6 shrimp, tail-on (cleaned)
- 1 tablespoon olive oil
- Salt and pepper
- Pinch of dried oregano
Instructions
- Place a big handful of spinach in a salad bowl. Top with walnuts and dried cranberries.
- In a medium bowl, toss the shrimp with olive oil, 1 pinch each of salt, pepper and oregano. Mix well until coated evenly.
- In a large pan over medium heat, add the shrimp (including the olive oil mixture) and cook until lightly charred. If you have a grill, by all means - cook the shrimp on there!
- Lightly dress the salad with Italian dressing or olive oil and vinegar (tip: go light on the dressing!). Add another pinch of salt and pepper.
- Top the salad with the shrimp, followed by the shaved pecorino romano.
- Garnish with a wedge of pecorino romano and serve.
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