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Shrimp and Orange Spinach Salad
Serves 3
Ingredients:
- 1 cup dried small pasta shells
- 1/4 cup orange herb and poppy seed marinade
- 1/3 cup seasoned rice vinegar
- 1 Tbsp. minced fresh ginger
- 1 Tbsp. reduced-sodium soy sauce
- 1 tsp. Asian (toasted) sesame oil
- 2 Tbsp. chopped green onion
- 1/4 tsp. hot chili flakes
- 6 oz. baby spinach leaves, fresh
- 1 cup frozen petite peas, thawed
- 6 oz. shelled cooked tiny shrimp
Directions
Cook pasta according to package directions until just al dente; drain and rinse with cold water.
Combine vinegar, ginger, soy sauce, sesame oil, onion, and chili flakes. Measure 3 tablespoons of this dressing into a large bowl, add spinach, and mix. Mound spinach equally on 3 dinner plates. To bowl, add remaining dressing, pasta, peas, oranges and shrimp; mix. Mound equally on spinach. Spoon any dressing left in bowl over salad.


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