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Shrimp and Bacon Salad in a Jar
Author:
Jamielyn Nye
This shrimp and bacon salad is great! The jar makes it easy to store and to serve!
Prep Time:
30
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
1
hour
hour
Servings:
4
Ingredients
2
heads bib lettuce
torn into bite size pieces
1
pound
shrimp
4
eggs
1
apple
chopped or julienned
4
strips bacon or pancetta
cooked crispy
2
ounces
gorgonzola
2
ounces
hazelnuts
chopped
2
parts olive oil
1 part red wine vinegar
salt and pepper to taste
Instructions
Boil eggs. Once cooled, peel and chop.
Mix oil, vinegar, salt and pepper to taste.
Salt and pepper shrimp and grill on grill pan or outside grill. Let cool and chop.
Pour 2 oz dressing into each jar.
Add 1/4 apples and swirl around to cover (prevents browning).
Layer on 1/4 chopped shrimp and bacon.
Fill jar to just below top with lettuce.
Add 1/4 cheese and nuts.
Cover with lid. Keeps in refrigerator for 3-5 five days.
To serve, shake and pour in bowl or on plate.
Nutrition
Calories:
445
kcal
|
Carbohydrates:
11
g
|
Protein:
37
g
|
Fat:
27
g
|
Saturated Fat:
7
g
|
Cholesterol:
474
mg
|
Sodium:
1291
mg
|
Potassium:
570
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
3070
IU
|
Vitamin C:
10.6
mg
|
Calcium:
311
mg
|
Iron:
5
mg