Shrimp, Mango, and Raspberry Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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
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