Crunchy Spinach Salad with Shrimp & Grapes
Jicama and cucumber add the crunch to this spinach entrée salad, that includes succulent shrimp and sweet seedless grapes tossed in a sesame vinaigrette.
Sesame Vinaigrette Dressing:
1/2 cup rice vinegar
1/4 cup olive oil
2 tablespoons sesame oil
2 tablespoons granulated sugar
2 teaspoons garlic, minced
2 teaspoons ginger, minced
1 teaspoon salt
1 teaspoon ground black pepper
For garnish, toasted sesame seeds
16 cups spinach leaves, loosely packed
1 quart California seedless grapes
1 pound shrimp, cooked, peeled and deveined
2 cups celery, thinly sliced diagonally
2 cups jicama, peeled and julienned
2 cups English cucumber, julienned
1/2 cup green onion, sliced
- For Sesame Vinaigrette Dressing: Combine all of the ingredients in a blender and pulsing until emulsified.
- For Salad: In a large bowl, toss together spinach, grapes, shrimp, celery, jicama, cucumber and green onion.
- To Serve: Toss together salad ingredients and vinaigrette. Serve on individual plates and garnish with sesame seeds.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories 250; Protein 15g; Fat 12g; Percent of Calories from Fat 39%; Carbohydrate 25g; Cholesterol 111mg; Fiber 5g; Sodium 497mg.
Recipe and photograph courtesy of California Table Grape Commission.