Crunchy Spinach & Shrimp Salad

Courtesy of California Table Grape Commission
Lunch
Makes 8 servings

Ingredients

Sesame Vinaigrette

  • ½ Cup Rice Vinegar
  • ¼ Cup Olive Oil
  • 2 Tablespoons Toasted Sesame Oil
  • 2 Tablespoons Sugar
  • 2 Teaspoons Each Minced Garlic and Minced Ginger
  • 1 Teaspoon Each Salt and Pepper
  • Combine dressing ingredients in blender, pulse until emulsified.

Salad

  • 16 Cups Spinach Leaves, Loosely Packed
  • 4 Cups Green Grapes
  • 1 Pound Shrimp, Cooked, Peeled and De-veined
  • 2 Cups Celery, Thinly Sliced on the Bias
  • 2 Cups Jicama, Peeled and Julienned
  • 2 Cups English Cucumber, Julienned
  • ½ Cup Green Onion, Sliced
  • Toasted sesame seeds, for garnish

Directions

  1. In a large bowl, toss together all salad ingredients.
  2. Serve on individual plates with sesame vinaigrette.
  3. Garnish with toasted sesame seeds.

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