Spinach Salad with Shrimp and Feta

June 2007
Spinach Salad with Shrimp and Feta

by 33 people

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Satisfy your family's appetite with dinners for 10 bucks or less.

Makes: 4 servings

Prep: 15 mins

Cook: 5 mins

Ingredients
  • 1/4 cup plus 3 tablespoons extra-virgin olive oil
  • 1 pound shrimp, peeled and deveined
  • 1 shallot, finely chopped
  • 2 tablespoons red wine vinegar
  • 1 tablespoon spicy mustard
  • 1 tablespoon honey
  • Salt and pepper
  • 8 ounces spinach
  • 1/2 cup feta cheese
Directions
  1. In a medium skillet, heat 3 tablespoons olive oil over medium-high heat. Add the shrimp and stir-fry until opaque, 2 to 3 minutes.
  2. In a medium bowl, whisk together the shallot, vinegar, mustard and honey; season with salt and pepper. Pour in the remaining 1/4 cup olive oil in a slow stream, whisking constantly until thick. Using a slotted spoon, transfer the cooked shrimp to the dressing and toss to coat. Season to taste with salt and pepper.
  3. Arrange the spinach on a platter or individual plates. Place the warm shrimp on top and drizzle with any remaining dressing. Scatter the feta on top.
Tip For a change
  • Chill the shrimp and serve the salad cold.
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