Tossed Salad with Shrimp and Fennel

Tossed Salad with Shrimp and Fennel

Serves 10

To blanch the fennel, thinly slice the bulbs then drop them in a large pot of boiling salted water and cook until just tender. Rinse in cold, running water and drain well.

  • 1/3 cup sherry wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup plus 1 teaspoon extra virgin olive oil
  • 2/3 cup vegetable broth
  • 4 shallots, finely chopped
  • 1 pound shrimp, peeled, deveined and split lengthwise
  • 2 fennel bulbs, trimmed and thinly sliced, then blanched
  • Juice of 1 lemon
  • 10 cups spring greens mix
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Mix together vinegar, 1/4 teaspoon of the salt and 1/8 teaspoon pepper.

Add 1/3 cup of the oil, broth and shallots. Mix vigorously, then set dressing aside. Season shrimp with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet over medium heat, heat remaining 1 teaspoon oil until very hot but not smoking. Add shrimp and cook, stirring constantly, until cooked through, 2 to 3 minutes. Transfer shrimp to a bowl and toss with half of the reserved dressing. Toss fennel with lemon juice in a large bowl, then combine with spring salad mix and remaining dressing. Add shrimp with its dressing and toss salad gently once more. Transfer to bowls and serve immediately.

Nutritional Info: 
Per Serving:140 calories (70 from fat), 8g total fat, 1g saturated fat, 70mg cholesterol, 270mg sodium, 7g carbohydrate (3g dietary fiber, 2g sugar), 11g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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