Looking for a fun (and healthy!) way to mix up your salad? Try adding grilled shrimp to this spinach salad!
This recipe makes 6 servings and takes about 30 minutes to complete.
2 tablespoons rice vinegar
2 tablespoons fresh orange juice
1 1/2 tablespoons extravirgin olive oil
1 tablespoon honey
1 tablespoon low-sodium soy sauce
1/2 teaspoon grated peeled fresh ginger
1/2 teaspoon salt
1/8 teaspoon crushed red pepper
2 teaspoons extravirgin olive oil
1 teaspoon grated peeled fresh ginger
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
2 pounds large shrimp, peeled and deveined
8 cups baby spinach (about 8 ounces)
2 cups thinly sliced shiitake mushroom caps (about 4 ounces)
3/4 cup thinly vertically sliced red onion
1. Prepare grill
2. Combine all salad dressing ingredients into large bowl, and stir with a whisk. Set aside.
3. To prepare the shrimp, combine 2 teaspoons of olive oil and the next 6 shrimp ingredients into a large bowl; toss well. Thread about 5 shrimp onto each of 6 (8-inch) skewers. Put the skewers on a grill rack coated with cooking spray, and grill 3 minutes or until done.
4. To prepare the salad, add spinach, mushrooms, and red onion to the vinegar mixture; toss gently.
5. Serve with shrimp skewers.