Shrimp & Kale Salad (Low Carb)

This salad is easy and quick to make. I had intentions to use baby spinach for this salad, but found none in my fridge! I substituted kale and the result was delicious. This seems like a long explanation for a "quick" salad, but it was on my table in 30 minutes. Serves 2.

Salad Ingredients:
Olive Garden Copy-Cat Salad Dressing (recipe below)
10-12 oz. peeled, de-veined shrimp (I took a short cut and purchased already cooked & frozen shrimp)
Olive Oil
Fresh lemon juice
4 cups Kale, torn into bite sized pieces
4 pcs. bacon
Coconut Oil

I followed this recipe to make the dressing with the following modifications:
1. Olive Oil instead of vegetable oil
2. Splenda instead of sugar
3. Salad vinegar instead of white vinegar

"Olive Garden" Salad Dressing Original Recipe

Ingredients:
1 packet Good Seasonings Italian Dressing
(Ingredients needed to make dressing; oil, water, vinegar)
½ tsp. dried Italian Seasoning
½ tsp. table salt
¼ tsp. black pepper
½ tsp. sugar
¼ tsp. garlic powder
½ tbsp. mayonnaise (no Miracle Whip, please)
¼ cup olive oil
2 tbs. white vinegar
1 ½ tbs. water

Salad Dressing Directions:
Prepare Good Seasonings Italian Seasonings Dressing as it states on back of package. Once prepared pour it in a medium bowl, then add additional ingredients listed above (starting with dried Italian Seasoning.)

Using a whisk, mix all ingredients until mixed thoroughly combined.

Store unused dressing in a sealed container in the refrigerator for up to 4 weeks. Be sure to give the bottle a good shake before using.

Once you have your dressing made, continue with ....

• Preheat oven to 400 degrees. Place bacon strips on a foil-lined cookie sheet. Bake for 10-13 minutes or until desired crispiness. Remove from oven, drain grease, and chop the bacon into small pieces.
• Heat coconut oil a large skillet on medium heat until melted. If using raw shrimp, cook shrimp until just pink. Add the juice of 1/2 lemon just as the shrimp are finishing. If using pre-cooked shrimp, just heat until warm, then add the lemon juice. Remove from pan & set aside. 
• Return skillet to medium-low heat. Add about 1/4 cup of the prepared salad dressing to your pan & heat until just warm. Add the chopped kale to your skillet - stir & cook until just wilted.
• Transfer the kale to your serving dish, top with shrimp, bacon and salad dressing to taste. Or, place all ingredients in a large bowl, add some dressing & toss to coat. Enjoy!