Crunchy Spinach Salad with Shrimp & Grapes
Ingredients:
16 cups spinach leaves, loosely packed
1 qt. California seedless grapes
1 lb. shrimp, cooked, peeled and de-veined
2 cups celery, thinly sliced diagonally
2 cups jicama, peeled and julienned
2 cups English cucumber, julienned
1/2 cup green onion, sliced
Sesame Vinaigrette Dressing:
1/2 cup rice vinegar
1/4 cup olive oil
2 tbsp. sesame oil
2 tbsp. sugar
2 tsp. garlic, minced
2 tsp. ginger, minced
1 tsp. salt
1 tsp. pepper
For garnish, toasted sesame seeds
Directions:
In a large bowl, toss together spinach, grapes, shrimp, celery, jicama, cucumber and green onion. Prepare Sesame Vinaigrette Dressing by combining all of the ingredients in a blender and pulsing until emulsified. Toss together salad ingredients and vinaigrette.
Serving Suggestions: Serve on individual plates and garnish with sesame seeds.
Nutritional Analysis:
Calories 250; Protein 15g; Fat 12g; Percent of Calories from Fat 39%; Carbohydrate 25g; Cholesterol 111mg; Fiber 5g; Sodium 497mg.
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