fatcook

Asian Spinach & Shrimp Salad

1 tsp of ground ginger

3 tbsps of rice wine vinegar

2 tbsps of low sodium soy sauce

2 tbsps of water

1 tbsp of sesame oil

10 oz of fresh spinach – cleaned, washed and stems removed

1 lb of shrimp – cleaned, cooked and chilled (31-40 work very well)

1 cup of bean sprouts – fresh or canned (I prefer fresh)

1 cup of snow peas – cut in half

1 red bell pepper- cut into strips

1 yellow pepper – cut into strips

Cashews – unsalted (optional)

Mix ginger, vinegar, soy sauce, water and oil together with a whisk until frothy.  Let rest for about 15-30 minutes at room temperature to let the flavors blend.

Assemble the salad in this order: spinach, shrimp, bean sprouts, snow peas and bell peppers. Drizzle with dressing and serve.  Garish with cashews if desired

Makes 8, 2 cup servings.   

120 calories, 260 mg of sodium per serving.