Spinach Salad with Grilled Shrimp

By sheilaolim

Nutritional Information

Yield: 6 servings (serving size: 1 1/3 cups salad and 1 shrimp skewer)

Calories: 181
Calories from fat: 29%
Fat: 5.9g
Saturated fat: 0.9g
Monounsaturated fat: 3g
Polyunsaturated fat: 1.2g
Protein: 24.8g
Carbohydrate: 6.9g
Fiber: 1.3g
Cholesterol: 172mg
Iron: 3.9mg
Sodium: 478mg
Calcium: 96mg

Ingredients

• DRESSING:
• 2 tablespoons rice vinegar
• 2 tablespoons fresh orange juice
• 1 1/2 tablespoons extravirgin olive oil
• 1 tablespoon honey
• 1 tablespoon low-sodium soy sauce
• 1/2 teaspoon grated peeled fresh ginger
• 1/2 teaspoon salt
• 1/8 teaspoon crushed red pepper
• SHRIMP:
• 2 teaspoons extravirgin olive oil
• 1 teaspoon grated peeled fresh ginger
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 garlic cloves, minced
• 2 pounds large shrimp, peeled and deveined
• Cooking spray
• SALAD:
• 8 cups baby spinach (about 8 ounces)
• 2 cups thinly sliced shiitake mushroom caps (about 4 ounces)
• 3/4 cup thinly vertically sliced red onion

Preparation

Step 1

Prepare grill.

To prepare dressing, combine first 8 ingredients in a large bowl; stir well with a whisk. Set aside.

To prepare shrimp, combine 2 teaspoons olive oil and next 6 ingredients (through shrimp) in a large bowl; toss well. Thread about 5 shrimp onto each of 6 (8-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 3 minutes or until done.

To prepare salad, add spinach, mushrooms, and onion to vinegar mixture; toss gently to coat. Serve with shrimp skewers.