Fennel and Spinach Salad with Shrimp and Balsamic Mustard Vinaigrette

Fennel and Spinach Salad with Shrimp and Balsamic Mustard Vinaigrette

Mustard has a sharp, hot, pungent flavor. Over time though, the heat of prepared mustard can dissipate, because of the chemical compounds coming in contact with oxygen after they have been crushed.

As a prepared condiment, mustard could contain ingredients like salt, sour vinegar, and sweet flavors. Turmeric is most often added mainly to give mustard its yellow color.

Because of its antibacterial properties, mustard will not grow mold, mildew, or harmful bacteria. Mustard can last indefinitely without becoming inedible or harmful, though it may dry out, lose its flavor, or turn brown from oxidation. Just stir in a tiny amount of wine or vinegar to help improve dried out mustard.

Dijon style mustard with the addition of wine, was first developed in Dijon, France.

Now for our featured recipe:

Fennel and Spinach Salad with Shrimp and Balsamic Mustard Vinaigrette

3 slices center-cut bacon

1 pound jumbo shrimp, peeled and de-veined (recommended not to use farm grown shrimp, as it contains more cholesterol, than its wild caught counter part)

2 cups thinly sliced fennel bulb (about 1 medium bulb)

1 cup grape tomatoes, halved (when making this in the summer, you can use Symphony Cherry Tomatoes, as they come in a variety of colors)

½ cup thinly sliced red onion

1 (9-ounce) package fresh baby spinach

2 tablespoons finely chopped shallots

3 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar (we like to use infused balsamic vinegar, our favorite is balsamic infused with pomegranate)

1 teaspoon Dijon mustard (if possible get the Dijon that has some whole seeds, and you will get a sharp, hot, pungent flavor to your salad)

1/4 teaspoon Himalayan salt (better than regular table salt. It contains all of the trace minerals, so you use less salt)

1/4 teaspoon ground black pepper, optional

Cook the bacon in a medium skillet over medium heat until crisp. Remove bacon from pan, reserving the drippings, and crumble the bacon., and set aside.

Fennel and Spinach Salad with Shrimp and Balsamic Mustard Vinaigrette -close upNow add the prepared shrimp to the pan, and cook about 2 to 3 minutes on each size. Remove from pan and set aside.

In a large bowl, combine the bacon, fennel, grape tomatoes, red onion, and baby spinach.

Combine the remaining ingredients at the bottom of a large salad bowl, stirring with a whisk.

Now add the bacon, fennel, grape tomatoes, red onion, baby spinach, and shrimp. Toss the ingredients until well coated with the balsamic mustard vinaigrette toss.

Plate and serve.

 

What Others Are Reading About:

 

Fresh Mexican Salsa

Fresh Mexican Salsa

Salsa is good nutrition and a condiment . The tomatoes, provide Vitamin C and significant amounts of Vitamins A and B which includes niacin, and riboflavin. The minerals to consider are magnesium, phosphorous, calcium, chromium, and foliate.

Chilies play a prominent role in Mexican cuisine and there is much more to them than just being hot or spicy to the palate. They contain anti-oxidants and are high in vitamin C, B-6 and other trace minerals.  Chilies naturally raise metabolic rate. Its active ingredient, capsaicin, generates heat and also increase heart rate when consumed, both of which help to burn calories. Medical studies done with capsaicin  using red bell peppers and chilies, reported that capsaicin can suppress the appetite.

The World Health Organization (WHO) supports the use of onions for the treatment of poor appetite, the prevention of atherosclerosis, the treatments of coughs, colds, asthma and bronchitis. To finish it off, limes or lemons have high levels of Vitamin C, Vitamin B-6, potassium, folic acid and flavonoids.

Salsa is a meal in itself with all that nutrition. Enjoy the video!!

Fresh Mexican Salsa

5 red tomatoes chopped, medium sized

½ medium yellow onion, diced

3 Serrano peppers, diced

½ cup cilantro, chopped

¼ cup lemon juice

Remove the seeds from the tomatoes and Serrano peppers (leave ribs for a mildly hotter salsa, if not remove ribs as well). Chop and dice the onion, tomato and peppers. Mix in a medium bowl. Add lemon juice and mix in until well incorporated. Fill two mason jars and store in refrigerator for up to 10 days.

Enjoy with tortilla chips or any Mexican meal.

What Others Are Reading About:

Enhanced by Zemanta