Spinach-and-Shrimp Salad with Chile Dressing

Ingredients

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

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