Spinach-and-Shrimp Salad with Chile Dressing

Ingredients

• ½ teaspoon cumin seeds
• Kosher salt and freshly ground pepper
• ¼ cup plus 2 tablespoons vegetable oil
• 1 teaspoon finely grated fresh ginger
• ¼ teaspoon turmeric
• ½ cup grape tomatoes, halved
• 1 pound cooked large shrimp
• + 5 more ingredients
• • 8 cups baby spinach (8 ounces)
  • 1 cup frozen baby peas, thawed and drained
  • 1 onion, finely chopped
  • 2 ½ tablespoons fresh lemon juice
  • 1 Holland or serrano chile, minced

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 My Recipes