Spinach Salad with Shrimp, Mushrooms, and Peperoncini Peppers

I love making salads, especially when it’s too hot outside to really cook. This is a simple spinach salad filled with fresh mushrooms, shrimp, and I used honey mustard for my dressing. This is perfect for a quick meal and it’s so cool and refreshing in the summertime. Feel free to add more veggies, switch up your proteins, and use any dressing you like!


1 1/2 cups fresh spinach

1/2 cup frozen fully cooked shrimp, peeled and deveined

1 tbsp. peperoncini peppers

1/2 cup cremini mushrooms, use any kind you like

2 scallions/ green onion

honey mustard dressing

pepper and salt, to taste


Wash all produce and pat dry. Slice the scallions and mushrooms thin and set aside.

I bought pre-sliced and pickled peperoncini peppers for this dish. You can find them at most grocery stores located near the olive section.

Thaw the shrimp by running cool water over them in a colander for about 5 minutes. Remove the tails and pat dry.

Assemble the salad in a large bowl. Place the spinach, mushrooms, peppers, scallions, and shrimp and lightly toss.  Drizzle the dressing of your choice on top and toss lightly until well coated. Add a little salt or fresh cracked pepper on top and serve.


What kinds of salads do you like to make? Would you like to see more recipes like this one? Let me know in the comments below, and happy cooking!

xoxo- Julie