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 cooked 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. Stevia-in-the-Raw granulated sweetener, or sweetener of your choice
1 tsp. sesame oil
1/2 tsp. ginger puree (also called ground ginger)
Thaw shrimp in refrigerator overnight, or in the bag in cold water. 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 Diet / Low-Glycemic Diet / Low-Carb Diet Suggestions:
This is a perfect main course salad for any phase of the South Beach Diet or other low-glycemic or low-carb diets if made with an approved sweetener.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn's Kitchen on Pinterest to see all the good recipes I'm sharing there.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you're a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.
More Tasty Sounding Asian Salads:
(Recipes from other blogs not always Low-Carb or South Beach Diet friendly; check ingredients.)
Asian Spinach Salad with Chicken, Mushrooms, Peppers, and Almonds ~ Kalyn's Kitchen
Copycat Applebees Asian Salad ~ Barefeet in the Kitchen
Asian Cucumber Salad with Cilantro and Vidalia Onions ~ Kalyn's Kitchen
Low-Carb Chinese Chicken Salad ~ I Breathe I'm Hungry
Asian Cabbage Salad with Sriracha and Sesame ~ Kalyn's Kitchen