Shrimp, Mango, and Raspberry Salad

recipe

Yield:

Makes 4 servings

Recipe from


Ingredients

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

Preparation

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.

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

Note:

Jackie Mills,

July 2005
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