Shrimp & Vegetable Salad with Ginger-Orange Dressing

Shrimp & Vegetable Salad with Ginger-Orange Dressing
Photo by France Ruffenach


  • ¼ lb. snow peas, cut in half if large
  • 1/3 cup plus 2 Tbs. vegetable oil
  • ½ red onion, thinly sliced
  • ½ lb. mizuna, washed and dried
  • 2 Tbs. rice vinegar
  • 1 tsp. chopped fresh cilantro
  • 24 jumbo shrimp, peeled and deveined
  • + 7 more ingredients
    • 2 tsp. soy sauce
    • 1 cup sliced shiitake mushroom caps (6 medium)
    • 2 tsp. chopped fresh ginger
    • 2 cloves garlic, chopped
    • 1 small red bell pepper, cored, seeded, and julienned
    • Juice and grated zest of 1 orange
    • 1 Tbs. Thai sweet-hot chili sauce

Divide the mizuna among four large serving plates or shallow bowls. Set aside. In a large sauté pan, heat 2 Tbs. of the oil over high heat. Add the garlic and ginger; sauté lightly, about 15 seconds. Add the onion, shiitakes, red pepper, and snow peas and sauté about 3 min. Add the peeled shrimp...

View full recipe at Fine Cooking


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