My F&W

quick save (...)

Advanced Search

Rating ( 0 )
0
Rate This
Comments
Save
Go to My F&W

Spinach-and-Shrimp Salad with Chile Dressing

© Frances Janisch

Spinach-and-Shrimp Salad with Chile Dressing

Contributed by Melissa Rubel Jacobson

TOTAL TIME: 25 MIN
SERVINGS: 4

•FAST
•HEALTHY

slideshow More Great Salads

slideshow More Shrimp Dishes

8 cups baby spinach (8 ounces)
1 cup frozen baby peas, thawed and drained
1/2 cup grape tomatoes, halved
1/4 cup plus 2 tablespoons vegetable oil
1 onion, finely chopped
1 Holland or serrano chile, minced
1 teaspoon finely grated fresh ginger
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric
2 1/2 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper
1 pound cooked large shrimp

In a large bowl, toss the spinach, peas and tomatoes. In a medium skillet, heat the oil. Add the onion and cook over moderately high heat until lightly golden, 4 minutes. Add the chile, ginger, cumin and turmeric and cook for 2 minutes. Add the lemon juice and season the dressing with salt and pepper.
Add the shrimp to the salad. Pour the warm chile dressing over the salad, toss well and serve at once.

You Might Also Like

(0)

You must be logged in to comment. or

advertisement

advertisement