"I wanted to create a recipe for a festive meal with local ingredients that could be prepared ahead of time and assembled at the last minute. Everything except the avocado, because it turns brown, can be readied in advance and kept in separate containers, covered, and chilled. I like to serve this dinner salad with multigrain rolls." —Katherine Hinrichs, West Boothbay Harbor, Maine
Cooking Light JANUARY 2008
Combine shrimp, 2 tablespoons vinegar, and chili garlic sauce in a large bowl; toss well. Cover and chill 1 hour.
Combine remaining 3 tablespoons vinegar, oil, and next 6 ingredients (through salt) in a small bowl, stirring with a whisk.
Place 2 cups spinach on each of 4 plates; top each serving with 1 cup shrimp mixture. Arrange 1/4 cup mango, 1/4 cup radishes, and 1 tablespoon avocado around shrimp on each plate. Top each serving with 2 tablespoons green onions and 1 1/2 teaspoons pumpkinseed kernels. Drizzle each salad with 2 tablespoons vinaigrette.
Go to full version of