The baby-spinach salad is loaded with lemony shrimp and crunchy bacon, then tossed with a light and creamy ranch dressing. I made this to go with a special dinner I was fixing for friends along with a wonderful beef tenderloin and other scrumptuous dishes. It is easy to fix, fun to prepare and absolutely delicious!!
-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.