Jicama and cucumber adds crunch to this spinach entree salad with shrimp and seedless grapes tossed in a sesame vinaigrette.

Crunchy Spinach Salad with Shrimp & Grapes

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

 

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 pepper

For garnish, toasted sesame seeds

1. In a large bowl, toss together spinach, grapes, shrimp, celery, jicama, cucumber and green onion.
2. Prepare Sesame Vinaigrette Dressing by combining all of the ingredients in a blender and pulsing until emulsified
3. Toss together salad ingredients and vinaigrette.
4. Serve on individual plates and garnish with sesame seeds.

Makes 8 servings.

Per Serving: Calories 250; Protein 15g; Fat 12g; Percent of Calories from Fat 39%; Carbohydrate 25g; Cholesterol 111mg; Fiber 5g; Sodium 497mg.

Recipe provided courtesy of California Table Grape Commission.