Name: Spinach-and-Shrimp Salad with Chile Dressing
Total time: 25 min
Yield: 4
Ingredients: 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.

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Spinach-and-Shrimp Salad with Chile Dressing

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