Chinese Shrimp Salad

By akselden

Ingredients

• 1 cup (3 1/2 oz.) dried small pasta
• shells
• 1/3 cup seasoned rice vinegar
• 1 tablespoon minced fresh ginger
• 1 tablespoon soy sauce
• 1 teaspoon Asian sesame oil
• 2 tablespoons chopped green onion
• 1/4 teaspoon hot chili flakes
• 2 quarts (6 oz.) baby spinach leaves
• 1 cup frozen petite peas, thawed
• 6 ounces tiny shelled cooked
• shrimp

Preparation

Step 1

1. In a 3- to 4-quart pan, bring about 1 1/2 quarts water to a boil over high heat. Add pasta, and cook just until barely tender to bite, 6 to 8 minutes. Drain pasta, immerse in cold water until cool, and drain again,
2. Mix vinegar, ginger, soy sauce, sesame oil, onion, and chili. Measure 3 tablespoons of this dressing into a large bowl, add
spinach, and mix, Mound spinach equally on 3 dinner plates.
3. To bowl, add remaining dressing, pasta, peas, and shrimp; mix. Mound equally on spinach. Drizzle salads with leftover dressing.