Spinach Salad with grilled shrimp and warm bacon dressing

I adapted this recipe from Applebee’s menu and found the dressing recipe from Bennigan’s on a site somewhere.

Baby Spinach

Bacon (I use 2 slices per salad)
Slivered or shaved almonds (toasted)
Roasted red peppers (sliced)
Red onion ¼ slices
Shrimp (I use 6-8 per salad)


Bacon Dressing
Red Onion ¼ cup chopped
Honey ¼ cup
Red Wine Vinegar ¼ cup
Cornstarch 2 teaspoons
Water 1 cup
Dijon Mustard 1 Tablespoon
Tabasco sauce


Directions
I start with the bacon in a skillet on medium heat.

While the bacon is cooking, I use a 2 cup measuring cup and put the ¼ cup honey, ¼ cup vinegar, 1 cup water, a few drops tabasco and 2 tsp cornstarch and mix. This makes enough for 2 – 3 salads it can easily be doubled.

I rinse the spinach and soak in some white vinegar water to crisp the leaves.

Slice onion (however much you want on you salad) and set aside, chop ¼ cup onion.

I use skewers and broil the shrimp in the oven, I use a little Mrs. Dash or just salt & pepper or any grill seasoning you like

When the bacon is done remove from skillet and set aside, drain most of the grease but reserve about a teaspoon, sauté the chopped onions in the bacon grease until slightly caramelized.

Toast the almonds in a small dry skillet (careful they burn quick)

Add the Dijon mustard to the onions and stir.

Mix and add the honey/vinegar/water mix to the skillet and stir. It takes about 5 minutes to thicken. Stir occasionally.

Chop or crumble the bacon and assemble the salad while the dressing thickens.

It may seem like a lot of steps but it is well worth it.