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23 July 2006

Asian Spinach and Shrimp Salad with Sesame Dressing (Cooks Illustrated)

Asian Spinach and Shrimp Salad with Sesame Dressing

4/2006

Depending on how juicy the oranges are, you may need 2 oranges to yield 1/2 cup of squeezed juice.

Serves 4

1/2 cup orange juice plus 1 teaspoon grated zest from 1 orange (see above note)

12 cups lightly packed baby spinach

2 teaspoons minced fresh ginger

3 tablespoons rice vinegar

1 teaspoon honey

3 tablespoon vegetable oil

2 tablespoons toasted sesame oil

Table salt and ground black pepper

1 pound cooked and peeled medium shrimp

2 oranges , peeled and segmented

1/2 cup chopped scallions

1. Bring orange juice to boil in small saucepan over medium-high heat and simmer until reduced to about 1 tablespoon, about 6 minutes. Meanwhile, place spinach in large bowl and set aside.

2. Whisk reduced orange juice, zest, ginger, vinegar, and honey together in small bowl. Whisk in vegetable and sesame oils and season with salt and pepper.

3. Toss shrimp, orange segments, and scallions with 2 tablespoons dressing in bowl and season with salt and pepper. Toss spinach with remaining dressing and season with salt and pepper. Divide spinach among individual plates and top with shrimp and oranges. Serve.