Asian Shrimp Salad

Summer’s coming … which is good news, except for one thing. Now that I’m not layering a tank plus a tee plus a sweater, it’s pretty obvious that I’ve added a little, um, insulation over the winter. So it’s time to build my menu around produce and lean protein. And I know some of you do this all year, but I get sick of lettuce with bell peppers and chicken … and I’m not always ambitious enough to think of a creative new salad idea. But Asian Shrimp Salad has enough good-for-you ingredients that I won’t get bored. And the dressing and marinade really do all the work – I just throw it together tonight, then I have supper (and lunch for tomorrow) covered. And I’m all set for wearing just a tank top and jeans.

Asian Shrimp Salad

• 1 lb. medium raw shrimp with tails
• 29-Minute™ Citrus Marinade
• 5 oz. baby spinach leaves
• 1/2 cup shredded carrots
• 1/2 cup shredded red cabbage
• 4 oz. can Mandarin oranges, drained
• 2 Tbsp. sliced almonds
• Toasted sesame seeds
• Tangy Ginger™ Dressing

Marinate shrimp in 29-Minute Marinade for 10-15 minutes. Stir-fry in a greased fry pan for 2-3 minutes over medium-high heat until shrimp turn pink. Remove shrimp from pan and set aside. Assemble salad ingredients in a large salad bowl or on a platter; top with cooled shrimp and drizzle with Tangy Ginger™ Dressing. Makes 3-4 servings.

Asian Shrimp Salad

Tips:

• Use boneless, skinless chicken breasts in place of the shrimp. Marinate the chicken up to 24 hours; grill or pan fry until no longer pink. Cool; slice and place on top of salad.
• Garnish the salad with crispy chow mein noodles or fried wonton slices.
• You may use cashews in place of the sliced almonds.
• To toast sesame seeds, spread seeds in a single layer in a non-stick fry pan. Heat over medium-high, stirring often, until seeds are golden brown.
• Pineapple, sliced mango or papaya would be delicious along with the Mandarin oranges.

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