Spinach Salad with Grilled Shrimp – all phases, serves 4-6

as adapted from Cooking Light

  • 1/2 cup Walden Farms Sesame Ginger dressing

Shrimp:

  • 1 teaspoon extravirgin olive oil
  • 1/2 teaspoon grated peeled fresh ginger
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 garlic cloves, minced
  • 2 pounds large shrimp, peeled and deveined
  • olive oil cooking spray

Salad:

  • 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

Preparation

  1. Prepare grill.
  2. To prepare shrimp, combine 2 teaspoons olive oil and next 6 ingredients (through shrimp) in a large bowl; toss well. Thread about 5 shrimp onto each of 6 (8-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 3 minutes or until done.
  3. To prepare salad, add Sesame Ginger dressing, spinach, mushrooms, and onion; toss gently to coat. Serve with shrimp skewers.

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