Name: Spinach Salad with Shrimp, Mango, and Red Onion
Total time: 25 min
Ingredients: 1 1/2 pounds flat-leaf spinach stemmed, washed, dried, and torn into large pieces (about 9 cups, tightly packed); 1 pound cooked medium shrimp; 1 large mango (ripe), peeled, pitted, and cut into thin strips; 1/2 small red onion , sliced thin; 2 tablespoons rice vinegar; 1 teaspoon grated orange zest; 2 tablespoons orange juice from 1 orange; 1 tablespoon minced fresh ginger; 1/4 cup canola oil or other mild vegetable oil; 1 tablespoon toasted sesame oil; Salt and ground black pepper

Why This Recipe Works

We preferred flat-leaf spinach to curly in our spinach salad recipe. We discovered that freshness can be prolonged for a day or two by wrapping the root ends in damp paper towels and keeping the spinach in an open plastic bag. To prepare it for salads, we pinched off and discarded the stems as needed, based on their thickness and toughness. Then we rinsed the leaves in a bowl, sink, or salad spinner filled with cold water several times, until there was no grit in the bottom of the container, spinning them dry in a salad spinner and blotting off any excess water with paper towels.

Before You Begin

To save time, buy shrimp that has been peeled and cooked. If you want to boil the shrimp yourself, buy slightly more than one pound with the shells on.

Instructions

Place spinach, shrimp, and mango in large bowl. Set aside.

Place onion and 1 tablespoon of the vinegar in small bowl; macerate until onions are bright pink, about 5 minutes.

Whisk orange zest and juice, gingerroot, and remaining vinegar, as well as salt and pepper to taste, in small bowl. Gradually whisk in oils.

Add onion to salad bowl. Pour dressing over salad; toss and serve immediately.