There are probably people who love to eat something completely different every day of the week, rarely repeating the same food, but I'm guessing there are more people who have favorite foods and could eat those things over and over. I'm certainly in the latter group, and lately I've been on a kick for shrimp and spinach salad, so here's a recipe which marries two of my latest loves. The dressing was inspired by the dressing from Asian Spinach Salad Many Ways, another good way to use up those big tubs of spinach from Costco!
I loved it when I realized that spinach, shrimp, bell peppers, and mushrooms are all recommended as being among The World's Healthiest Foods. This salad is another of my experiments with the rice bran oil I received from California Rice Oil Company. With all those nutritious ingredients and a healthy oil in the dressing, this salad combination is not only delicious, it's good for you too.
Asian Spinach Salad with Shrimp, Red Pepper, and Mushrooms
(Makes 2 servings, recipe created by Kalyn with previous inspiration from Epicurious.com)
4-6 oz. fresh baby spinach, washed
20 frozen shrimp, thawed (51-60 per pound size)
1/2 red bell pepper cut in strips
1 cup sliced mushrooms (I used cremini mushrooms)
1/4 cup sliced green onions
1/4 cup rice bran oil (or use olive oil)
2 T balsamic vinegar (I love Fini brand)
1 T soy sauce (I use Kikkoman)
1/2 tsp. Splenda or sugar
1 tsp. sesame oil
1/2 tsp. ginger puree (also called ground ginger)
Thaw shrimp in refrigerator overnight, or under cold running water for about 5 minutes. Drain well, then dry with paper towels.
Wash spinach if needed, and spin dry or dry with paper towels. Cut red bell pepper into strips about 1/4 inch wide, then cut strips into 2" pieces. Cut mushrooms into thick slices. Slice green onions.
Whisk together dressing ingredients. Taste for sweetness, and add more Splenda or sugar if needed. (Will depend on your balsamic vinegar.)
Put spinach into large bowl and toss with about 2 T of the dressing. Put shrimp, red peppers, mushrooms, and green onions into another bowl and toss with about 2 T more dressing. (You will have some dressing left.)
Arrange spinach on two large salad plates and top with shrimp and vegetable mixture. Drizzle over a little more dressing if desired, and serve immediately.
South Beach Suggestions:
This is a perfect main course salad for any phase of the South Beach Diet if made with Splenda. If you don't want to use Splenda, the small amount of sugar in this recipe probably wouldn't be a problem for phase 2 or 3, but I wouldn't eat something with even this much sugar if you're on phase one.
More Tasty Sounding Asian Salads:
(salads from other blogs may not be South Beach friendly, check ingredients)
Asian Spinach Salad with Chicken, Mushrooms, Peppers, and Almonds
Asian Cucumber Salad with Cilantro and Vidalia Onions
Asian Snow Pea Salad with Radishes and Edamame
Asian Cabbage Salad from Tasting Menu
Asian Shrimp Citrus Salad from Alaska Cooks
Asian Cobb Salad from What Did You Eat
Thai Salad Rolls from Brownie Points
Spring Roll Salad from 101 Cookbooks
Broccoli Salad with Thai Peanut Sauce from 28 Cooks