Spinach Shrimp Salad
Serve as a main dish salad.
Serves 6: about 1 1/3 cups salad and 5 shrimp
2 tablespoons rice wine vinegar
2 tablespoons fresh orange juice
1 1/2 tablespoons extra virgin 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 flakes
2 teaspoons extra virgin 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
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
To prepare dressing, combine first 8 ingredients in a large bowl; stir well with a whisk. Set aside.
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.
To prepare salad, add spinach, mushrooms, and onion to vinegar mixture; toss gently to coat. Serve with shrimp skewers.
Per Serving (about 1 1/3 cups salad and 5 shrimp): 291 Calories; 8g Fat (23.7% calories from fat); 1g Saturated Fat; 34g Protein; 22g Carbohydrate; 4g Dietary Fiber; 230mg Cholesterol; 625mg Sodium. Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
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