Crunchy Spinach Salad with Shrimp and SCARLOTTA SEEDLESS® Brand Grapes

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 SCARLOTTA SEEDLESS® Brand 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.