2 T. milk
2 t. grated lemon zest
1/2 c. bottled ranch salad dressing
4 slices bacon
1 lb. small shrimp, peeled and deveined
1/2 t. salt
1/4 t. pepper
1 pkg. (9 oz.) baby spinach leaves, about 9 cups
1 c. sliced mushrooms
1 c. yellow and/or red pear tomatoes, halved lengthwise
1/2 c. thinly sliced red onion
3 t. fresh dill sprigs
-Stir milk and 1 t. zest into dressing. In nonstick skillet over medium-high heat, cook bacon until crisp, 6-8 mins. Drain on paper towels; discard all but 1 T. fat from skillet. Toss shrimp with remaining zest, salt and pepper; add to skillet. Cook over med-high heat, turning once, until opaque and cooked through, 2-3 mins. per side. Remove from skillet. Break bacon into pieces. In large bowl conbine spinach, mushrooms, tomatoes, onion, dill, shrimp and bacon. Toss with dressing. Makes 8 servings.
A fantastic salad and ready to eat in about 20 mins.
Not a NESTLÉ®-tested recipe.