Spinach Salad with Shrimp, Mango, and Red Onion

Name: Spinach Salad with Shrimp, Mango, and Red Onion
Yield: Serves 4
Ingredients: 1 1/2 pounds, flat-leaf spinach stemmed, washed, dried, and torn into large pieces (about 9 cups, tightly packed); 1 pound, cooked medium shrimp; 1 , large mango (ripe), peeled, pitted, and cut into thin strips; 1/2 , small red onion, sliced thin; 2 tablespoons, rice vinegar; 1 teaspoon, grated orange zest; 2 tablespoons, orange juice from 1 orange; 1 tablespoon, minced fresh ginger; 1/4 cup, canola oil or other mild vegetable oil; 1 tablespoon, toasted sesame oil; , Salt and ground black pepper

Side Dishes
Fish & Seafood
Vegetables
Quick
Salads

Appears in Cook's Illustrated March/April 1997

Flat-leaf spinach is more tender and flavorful than any of the dry, curly varieties and makes better salads. Look for it in bundles, not packages.

SERVES 4

TIME 25 minutes

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