Spinach-and-Shrimp Salad with Chile Dressing

Spinach-and-Shrimp Salad with Chile Dressing
Photo by Frances Janisch


  • 0.25 teaspoon(s) turmeric
  • Kosher salt and freshly ground pepper
  • 8 cup(s) baby spinach
  • 1 teaspoon(s) finely grated fresh ginger
  • 2.5 tablespoon(s) fresh lemon juice
  • 1 onion
  • 1 pound(s) cooked large shrimp
  • + 5 more ingredients
    • 0.5 teaspoon(s) cumin seeds
    • 0.25 cup(s) plus 2 tablespoons vegetable oil
    • 1 Holland or serrano chile
    • 1 cup(s) frozen baby peas
    • 0.5 cup(s) grape tomatoes

In a large bowl, toss the spinach, peas and tomatoes. In a medium skillet, heat the oil. Add the onion and cook over moderately high heat until lightly golden, 4 minutes. Add the chile, ginger, cumin and turmeric and cook for 2 minutes. Add the lemon juice and season the dressing with salt and pe...

View full recipe at Food & Wine


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