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Vietnamese Spinach Salad with Shrimp




Source of Recipe


SHAPE Magazine


List of Ingredients




juice of 1 lime
2 tablespoons granulated sugar
1 tablespoon fish sauce or soy sauce
10 cups fresh torn spinach leaves, rinsed and patted dry
4 small carrots, peeled and grated (about 4 cups)
1/3 cup chopped dry-roasted peanuts
1 pound cold cooked and peeled shrimp


Recipe



For dressing, whisk together lime juice, sugar and fish sauce in a small bowl until sugar dissolves.

Place spinach and carrots in a large salad bowl. Add half of dressing and toss to combine. Portion salad onto 4 dinner plates. Top with peanuts and shrimp. Drizzle remaining dressing over salads.

Note: Round out the meal with sesame rice cakes and a dessert of honeydew melon balls tossed with maple syrup and chopped candied ginger.

One serving equals 3 cups salad and 1/2 cup shrimp.