Spinach Salad with Grilled Shrimp
Spinach Salad with Grilled Shrimp
Author: Cooking Light
Recipe type: Lunch or Dinner
Ingredients
- Dressing:
- 2 tablespoons rice vinegar
- 2 tablespoons fresh orange juice
- 1½ tablespoons extravirgin olive oil
- 1 tablespoon honey
- 1 tablespoon low-sodium soy sauce
- ½ teaspoon grated peeled fresh ginger
- ½ teaspoon salt
- ⅛ teaspoon crushed red pepper
- Shrimp:
- 2 teaspoons extra virgin olive oil
- 1 teaspoon grated peeled fresh ginger
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 garlic cloves, minced
- 2 pounds large shrimp, peeled and deveined
- Cooking spray
- Salad:
- 8 cups baby spinach (about 8 ounces)
- 2 cups thinly sliced shiitake mushroom caps (about 4 ounces)
- ¾ cup thinly vertically sliced red onion
Instructions
- Prepare grill.
- To prepare dressing, combine first 8 ingredients in a large bowl; stir well with a whisk. Set aside.
- 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.
- To prepare salad, add spinach, mushrooms, and onion to vinegar mixture; toss gently to coat. Serve with shrimp skewers.
Nutrition Information
Serving size: 1⅓ cups salad and 1 shrimp skewer Calories: 181 Fat: 5.9g Saturated fat: 0.9 Carbohydrates: 6.9g Fiber: 1.3g Protein: 24.8g Cholesterol: 172mg
