Shrimp, Mango, and Raspberry Salad

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

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