Spinach Salad with Shrimp, Mango, and Red Onion
NOTE: To save
time, buy shrimp that has been peeled and cooked. If you want to
boil the shrimp yourself, buy slightly more than one pound with the
shells on. This salad serves four.
11/2 pounds flat-leaf spinach, stemmed, washed, dried, and torn into large pieces (about 9 cups)
1 pound cooked medium shrimp
1 large ripe mango, peeled, pitted, and cut into thin strips
1/2 small red onion, peeled and sliced thin
1 tablespoon rice wine vinegar
2/3 cup Orange-Sesame Vinaigrette (see Orange-Sesame Vinaigrette)
INSTRUCTIONS:
1. Place spinach, shrimp, and mango in large bowl and set aside.
2. Place onion and vinegar in small bowl. Macerate until onions are bright pink, about 5 minutes. Drain onions and add to salad bowl. Pour dressing over salad and toss gently. Serve immediately.