Eating Right for Better Sight: Spinach Salad With Shrimp!
Fennel & Spinach Salad with Shrimp Recipe
What You Need:
- 3 slices center-cut bacon
- 1 pound jumbo shrimp, peeled and deveined
- 1 cup thinly sliced fennel bulb (about 1/2 a medium bulb)
- 1 cup grape tomatoes, halved
- 1/2 cup thinly sliced red onion
- 1 (9-ounce) package fresh baby spinach
- 2 tablespoons finely chopped shallots
- 1 cup extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
What to Do:
1. Cook bacon in a skillet over medium heat until crisp. Remove bacon from pan, reserving drippings, and crumble. Add the shrimp to pan, and cook 2 minutes, turning once.
2. Combine bacon, 1 cup of fennel, grape tomatoes, red onion, and baby spinach in a bowl. Combine the remaining ingredients in a small bowl, stirring with a whisk. Add the shrimp and balsamic mixture to spinach mixture; toss well.
Calories: 274 | Protein: 27.5g | Carbs: 11.2g | Fat: 13.5g | Saturated Fat: 2.2g | Calcium: 156mg | Iron: 5mg |
The best thing you can do for your eyes is to make sure your overall health stays strong by eating right. Dark, leafy vegetables contain nutrients such as lutein (LOO-teen) and zeaxanthin (zee-ah-ZAN-thin) that are particularly beneficial to the eyes. Astaxanthin (asta-ZAN-thin) is another super-antioxidant that has been linked to long-term eye protection. This red-pigmented carotenoid is abundant in certain fish and shellfish, including salmon, lobster, and shrimp.
We found a colorful and delicious spinach salad with shrimp courtesy of myrecipes.com that is chock- full of nutrients that are good for the eyes. This dish also includes vitamin C-rich fennel. According to the American Optometric Association, vitamin C has been shown to lower the risk of developing cataracts.