Warm Spinach Salad with Cannellini Beans and Shrimp
© Antonis Achilleos

Warm Spinach Salad with Cannellini Beans and Shrimp


The combination of sweet shrimp and meaty little cannellini beans here transforms a simple warm spinach salad.

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  1. 1/2 pound baby spinach (7 cups)
  2. 3 slices of bacon, cut crosswise into 1/2-inch strips
  3. 1 pound shelled and deveined large shrimp
  4. Kosher salt and freshly ground pepper
  5. One 15-ounce can cannellini beans, drained and rinsed
  6. 1/4 cup plus 1 tablespoon extra-virgin olive oil
  7. 1 small shallot, minced
  8. 1 tablespoon Dijon mustard
  9. 1/4 cup red wine vinegar
  1. Spread the spinach on a large platter. In a large skillet, cook the bacon over moderate heat until crisp, about 4 minutes. Drain off all but 2 tablespoons of the bacon fat. Season the shrimp with salt and pepper and cook it with the bacon over moderately high heat until just white throughout, about 4 minutes. Add the beans, season with salt and pepper and toss until heated through, about 1 minute. Scrape the shrimp and beans onto the bed of spinach.
  2. In the same skillet, heat 1 tablespoon of the olive oil. Add the shallot and cook over moderately low heat until softened, about 1 minute. Add the mustard to the skillet and whisk in the red wine vinegar, then whisk in the remaining 1/4 cup of olive oil. Season the dressing with salt and pepper, pour it over the salad and serve.

Suggested Pairing

Minerally white blend.