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
- 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.
- 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.
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