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Fresh Mozzarella Spinach Salad with Shrimp, Bacon and Creamy Ricotta Dressing
- 1 lb. Bacon, chopped
- 2 lb. Baby Spinach, stemmed
- 1 cup Mayonnaise
- 8 oz. Sorrento® Ricotta
- 12 oz. Sorrento® Fresh Mozzarella, sliced
- 1 cup Oil
- 1 lb. Shrimp, cooked and cleaned
- 1 pt. Cherry Tomatoes
- 1 cup White Vinegar
- Kosher Salt, to taste
- Ground Black Pepper, to taste
Cook bacon, pat off grease, cool and chop. Stem and wash spinach, drain and set aside. In a separate bowl make dressing: combine mayo and ricotta. Whisk in oil and vinegar. Season with salt and pepper. In a large salad bowl, combine spinach, bacon, shrimp, tomatoes, fresh mozzarella and dressing. Toss and serve.
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