I decided to create a new area on the site dedicated to sharing healthy recipes with one another. I hope everything will jump on the bandwagon and share some of their faves!
I discovered this recipe last summer after Katie & I had bought several bags of frozen shrimp on sale and needed a different dish for them each week. We had most of the ingredients already, so it was a no-brainer. The home-made sesame dressing is really light and accompanies the salad perfectly. If you haven’t tried jicama before, don’t omit it. It adds a great earthy-sweet crunch along with the celery, while the shrimp, grapes and cucumber balance out the other end of the texture spectrum.
16 cups spinach leaves (pre-packaged baby spinach is perfect)
4 cups seedless red grapes
1 lb shrimp, cooked, peeled & deveined (these are great grilled, but sautéed works fine)
2 cups celery, thinly sliced diagonally
2 cups jicama, peeled & julienned
2 cups English cucumber (normal cucumber works fine too)
1/2 cup green onion, sliced
Sesame Vinaigrette Dressing
1/2 cup rice vinegar (If you don’t have it, just buy it. Several of the other recipes I’ll be posting use it and it lasts quite a while)
1/4 cup olive oil
2 tablespoons sugar
2 teaspoons fresh (not bottled) garlic, minced
2 teaspoons fresh (not bottled) ginger, minced
1 teaspoon salt
1 teaspoon black pepper
toasted sesame seeds, for garnish
1. In a large bowl (remember it’s 16 cups of spinach), toss together spinach, grapes, shrimp, celery, jicama, cucumber, & green onion.
2. Prepare Sesame Vinaigrette Dressing by combining all of the ingredients in a blender and pulsing until emulsified. If you have one, an immersion blender works even better, encouraging the oil & vinegar to hold together instead of separating like it wants to do.
3. Cook the shrimp. I love the taste of grilled shrimp on skewers, but it’s an awful lot of work for 5 minutes of cooking time. So, I typically just sauté the shrimp in a little bit of butter. Cut the fat a little by just using fat-free cooking spray. The sesame dressing for the salad will help season it, so no need for any extra salt or pepper (in my opinion). I prefer the shrimp to still be warm/hot when I put them on the salad. If you prefer room temperature or even cold shrimp on your salad, this step can come earlier.
4. Toss together salad ingredients, shrimp, and vinaigrette. Top with toasted sesame seeds.
Calories 250; Protein 15g; Fat 12g; Carbs 25g; Cholesterol 111mg; Fiber 5g; Sodium 497mg
Recipe from the California Table Grape Commission (Fresno, CA)