Rating: 5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 4

CATEGORY WINNEREntrées"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

Katherine Hinrichs, West Boothbay Harbor, Maine
Recipe by Cooking Light January 2008

Gallery

Howard L. Puckett; Lydia Degaris-Pursell; Martha Condra

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine shrimp, 2 tablespoons vinegar, and chili garlic sauce in a large bowl; toss well. Cover and chill 1 hour.

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  • 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.

Nutrition Facts

281 calories; calories from fat 32%; fat 10g; saturated fat 1.7g; mono fat 5.7g; poly fat 2.2g; protein 30.3g; carbohydrates 18.4g; fiber 3.6g; cholesterol 252mg; iron 6.3mg; sodium 879mg; calcium 126mg.
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