Shrimp and Spinach Cobb Salad

5 from 1 vote

Shrimp and Spinach Cobb Salad adds a new twist to an old favorite. The dark green spinach provides a perfect backdrop to the lucious flavors of shrimp, bacon, avocados, blue cheese and tomatoes all topped with a tangy, sweet dressing.

Prep Time20

Cook Time15

Total Time35

Course: Salad

Cuisine: American

Keyword: Shrimp and Spinach Cobb Salad

Servings: people

Calories: 214kcal

Ingredients

2 Cups Baby Spinach
15 Large Shrimp Cleaned and deveined
3 Strips Bacon Chopped in 1/2" pieces
1 Large Avocado Skin removed and sliced
14 Cherry Tomatoes
1/4 Cup Blue Cheese Crumbles
1 Tbsp Blood Orange Oil
1/2 Lemon Juiced
2 Tsp Pomegranate Molasses

Instructions

Wash and dry spinach leaves and arrange on serving plate.
Place shrimp in steamer basket and steam over high heat 7-8 minutes. Allow to cool.
While shrimp is steaming, saute bacon in frypan over medium high heat until crisp and brown, about 5-6 minutes. Remove to paper towel to drain and cool.
Either arrange various ingredients on baby spinach to your liking or arrange according to the picture: On a rectangular platter beginning from left to right, vertically arrange 5 shrimp, 1/2 avocado sliced, blue cheese crumbles, 7 cherry tomatoes, 5 more shrimp, 7 more tomatoes, bacon crumble, 1/2 avocado sliced, and finally 5 more shrimp.
In a mixing bowl whisk blood orange oil, lemon juice and pomegranate molasses. Drizzle dressing over salad.

Nutrition