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Asian Spinach Salad with Shrimp, Red Pepper, and Mushrooms

Asian Spinach Salad with Shrimp, Red Pepper, and Mushrooms
  • Category

    Main Dish

  • Cusine



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


Thaw shrimp in the refrigerator overnight. Dump shrimp into a colander placed in the sink and drain well, then dry with paper towels. Wash spinach if needed, and spin dry or dry with paper towels. Cut red bell pepper into strips about 1/4 inch wide, then cut those strips into 2″ pieces. Cut mushrooms into thick slices Slice green onions. Whisk together dressing ingredients. Taste for sweetness, and add a little more sweetener if desired. Put spinach into large bowl and toss with enough dressing to moisten the spinach to your preference. Put shrimp, red peppers, mushrooms, and green onions into another bowl and toss with about a little more dressing. Arrange spinach on large salad plates and top with shrimp and vegetable mixture. Drizzle over a little more dressing if desired, and serve immediately.