Asian Spinach Salad with Shrimp, Red Pepper, and Mushrooms

Ingredients

• 12 oz. fresh baby spinach, washed
• 1 lb. frozen cooked shrimp, thawed
• 1 red bell pepper, cut in strips
• 8 oz. sliced mushrooms
• 1/2 cup sliced green onions
• 1/2 cup peanut oil
• 1/3 cup rice vinegar
• 2 T soy sauce
• 1 tsp. sweetener of your choice
• 2 tsp. sesame oil
• 1 tsp. ginger puree

Directions

1. Move the shrimp to the refrigerator and let it thaw overnight. Tip the shrimp into a colander set in the sink so it can drain thoroughly, then pat it dry with paper towels.
2. If the spinach needs washing, rinse it and get it very dry in a salad spinner or with paper towels.
3. Slice the red bell pepper into strips about 1/4 inch wide, then cut the strips into 2″ lengths.
4. Slice the mushrooms thickly, or take the easy route with pre-sliced mushrooms.
5. Cut the green onions into slices.
6. Whisk the dressing ingredients together. Taste it, and if you want a sweeter dressing, whisk in a bit more sweetener.
7. Place the spinach in a large bowl and toss it with enough dressing to coat it the way you like.
8. In a separate bowl, combine the shrimp, red peppers, mushrooms, and green onions, then toss them with about a little more dressing. You will have extra dressing left over.
9. Divide the spinach among large salad plates and spoon the shrimp and vegetable mixture over the top.
10. Add a final drizzle of dressing if you like, and serve right away.