Spinach

Rustic Spinach And Shrimp Salad

by Amanda McKillop
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Rustic Spinach and Shrimp Salad

A salad that doesn’t feel like you’re eating a salad. Does that make sense? That’s what this Rustic Spinach and Shrimp Salad recipe are 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.

Rustic Spinach and Shrimp Salad

This incredible salad comes directly from the hubby — but I have to warn you: he doesn’t use measuring cups. So when I asked him to measure how much spinach or walnuts he used, he looked at me like I had ten 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 and Shrimp Salad

Rating: 5.0/5
( 1 voted )
Serves: 1 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • big handful of fresh spinach
  • 1 tablespoon of chopped walnuts
  • 1 tablespoon of 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 of olive oil
  • salt and pepper
  • pinch of dried oregano

Instructions

  1. Place a big handful of spinach in a salad bowl. Top with walnuts and dried cranberries.
  2. In a medium bowl, toss the shrimp with olive oil and add one pinch of salt, pepper and oregano. Mix well until coated evenly.
  3. Add the shrimp to a large pan (including the olive oil mixture) and cook until lightly charred. You may use a grill (if you have one) to cook the shrimp in there.
  4. 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.
  5. Top the salad with the shrimp, followed by the shaved pecorino romano.
  6. Garnish with a wedge of pecorino romano and serve.
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