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Shrimp, Mango, and Raspberry Salad

Yield Makes 4 servings


  • 1/3 cup olive oil
  • 1/4 cup mango nectar
  • 2 teaspoons grated lime rind
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon rice vinegar
  • 3/4 teaspoon salt
  • 1 pound medium cooked shrimp
  • 2 large mangoes, peeled and cut into thin strips
  • 1 large English cucumber, cut in half lengthwise and thinly sliced
  • 1 green onion, thinly sliced
  • 1 cup fresh raspberries
  • 1 (6-ounce) package fresh baby spinach

How to Make It

  1. Whisk together first 8 ingredients in a small bowl to make a vinaigrette. Set aside. Combine shrimp and next 4 ingredients in a large bowl. Add 1/2 cup vinaigrette, tossing to coat. Combine spinach and remaining vinaigrette in a large bowl, tossing to coat. Arrange dressed spinach on 4 serving plates. Top each serving with shrimp and mango mixture. Serve immediately.

  2. Wine note: "Try Whitehall Lane Sauvignon Blanc 2002 ($16), a nice quality blend of 90 percent Sauvignon Blanc and 10 percent Semillon. It is crisp and not overly oaked. I like its crushed grapefruit, citrus, and gooseberry flavors with this salad." --Rosalind Johnson, Divas Uncorked, Massachusetts