Spinach Salad with Grilled Shrimp

You can add a piece of crusty bread to make this simple salad a complete meal.

Yield: 6 servings (serving size: 1 1/3 cups salad and 1 shrimp skewer)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 181
  • Calories from fat: 29%
  • Fat: 5.9g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.2g
  • Protein: 24.8g
  • Carbohydrate: 6.9g
  • Fiber: 1.3g
  • Cholesterol: 172mg
  • Iron: 3.9mg
  • Sodium: 478mg
  • Calcium: 96mg

Ingredients

  • Dressing:
  • 2 tablespoons rice vinegar
  • 2 tablespoons fresh orange juice
  • 1 1/2 tablespoons extravirgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon low-sodium soy sauce
  • 1/2 teaspoon grated peeled fresh ginger
  • 1/2 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • Shrimp:
  • 2 teaspoons extravirgin olive oil
  • 1 teaspoon grated peeled fresh ginger
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 garlic cloves, minced
  • 2 pounds large shrimp, peeled and deveined
  • Cooking spray
  • Salad:
  • 8 cups baby spinach (about 8 ounces)
  • 2 cups thinly sliced shiitake mushroom caps (about 4 ounces)
  • 3/4 cup thinly vertically sliced red onion

Preparation

  1. Prepare grill.
  2. To prepare dressing, combine first 8 ingredients in a large bowl; stir well with a whisk. Set aside.
  3. To prepare shrimp, combine 2 teaspoons olive oil and next 6 ingredients (through shrimp) in a large bowl; toss well. Thread about 5 shrimp onto each of 6 (8-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 3 minutes or until done.
  4. To prepare salad, add spinach, mushrooms, and onion to vinegar mixture; toss gently to coat. Serve with shrimp skewers.
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