Sesame Ginger Spinach Salad with Shrimp & Oranges
Can be doubled | Can be halved
Here’s a fabulous entree salad which takes only moments to throw together, while having a great “wow” factor. Easy to make any day for lunch or dinner, it’s also elegant enough to serve for special guests. And talk about a nutrition powerhouse – spinach, red cabbage, fresh oranges and simply steamed shrimp – you’ve got your iron and minerals, vitamins and antioxidants, and high quality protein all on one plate. Jazz it up with the simple dressing, add some kick with sliced scallions – delicious and nutritious! ~ Susan
For the salad
12 large (31-40 count) steamed shrimp – chilled
6 cups baby spinach
3/4 cups julienned red cabbage
3/4 cup sliced scallions
1 small orange – peeled and sliced
For the dressing
1 tablespoon honey + 1 tablespoon warm water – combined
1 teaspoon toasted sesame oil
1 teaspoon peanut oil or canola oil
1 1/2 tablespoons rice vinegar
1 tablespoon tamari soy sauce
1/2 teaspoon dry ground ginger
To make the dressing, combine the honey and water in a measuring cup or small bowl. Add remaining ingredients and whisk to combine. Taste and adjust seasonings to your liking.
For the salad, toss spinach, cabbage and dressing together in a mixing bowl. Use tongs to divide mixture equally onto two large plates, reserving the remaining dressing which collects in the bottom of the bowl. Arrange the oranges and shrimp on top of the salads and garnish with plenty of sliced scallions. Drizzle the remaining dressing over the shrimp and oranges and serve!
To make a more robust meal serve a side bowl of brown rice for each portion with a simple miso broth poured into it, garnished with strips of toasted nori seaweed, or more scallions.
If you like a spicy-hot salad dressing – add a few dashes of Asian style hot sauce to the mixture.
Use cubed tofu in place of the shrimp, or for a special treat try it with a handful of toasted cashews instead!