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Asian Spinach and Shrimp Salad

Source of Recipe


Cook's Country, April / May 2006






List of Ingredients



• 1/2 cup juice plus 1 tsp grated zest from 1 orange
  
• 12 cups lightly packed baby spinach
  
• 2 tsp minced fresh ginger
  
• 3 Tbsp rice vinegar
  
• 1 tsp honey
  
• 3 Tbsp vegetable oil
  
• 2 Tbsp toasted sesame oil
  
• Salt and pepper
  
• 1 pound cooked and peeled medium shrimp
  
• 2 oranges, peeled and segmented
  
• 1/2 cup chopped scallions
  






Instructions



1. Bring orange juice to boil in small saucepan over medium-high heat and simmer until reduced to about 1 tablespoon, about 6 minutes. Meanwhile, place spinach in large bowl and set aside.
   
   
2. Whisk reduced orange juice, zest, ginger, vinegar and honey together in small bowl. Whisk in vegetable and sesame oils and season with salt and pepper.
   
   
3. Toss shrimp, orange segments and scallions with 2 tablespoons dressing in bowl and season with salt and pepper. Toss spinach with remaining dressing and season with salt and pepper. Divide spinach among individual plates and top with shrimp and oranges. Serve.
   
   Serves 4