Shrimp and Spinach Cobb Salad
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 minutes mins
Cook Time15 minutes mins
Total Time35 minutes mins
Course: Salad
Cuisine: American
Keyword: Shrimp and Spinach Cobb Salad
Servings: 3 people
Calories: 214kcal
- 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
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.
Calories: 214kcal | Carbohydrates: 9g | Protein: 7g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 362mg | Potassium: 396mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2620IU | Vitamin C: 26.1mg | Calcium: 99mg | Iron: 1.1mg