Spinach and Shrimp Salad with Sesame Dressing
By America's Test KitchenPublished on October 7, 2011
Yield
Serves 4
Ingredients
½ cup orange juice plus 1 teaspoon grated zest from 1 orange12 ounces (12 cups) baby spinach 2 teaspoons minced fresh ginger 3 tablespoons unseasoned rice vinegar 1 teaspoon honey 3 tablespoon vegetable oil 2 tablespoons toasted sesame oil Salt and pepper 1 pound cooked and peeled medium shrimp 2 oranges, peeled and segmented½ cup chopped scallions
Before You Begin
Depending on how juicy the oranges are, you may need two oranges to yield 1/2 cup of squeezed juice.
Instructions
- Bring orange juice to boil in small saucepan over medium-high heat and simmer until reduced to about 1 tablespoon, about 6 minutes. Meanwhile, place spinach in large bowl and set aside.
- Whisk reduced orange juice, zest, ginger, vinegar, and honey together in small bowl. Whisk in vegetable and sesame oils and season with salt and pepper.
- Toss shrimp, orange segments, and scallions with 2 tablespoons dressing in bowl and season with salt and pepper. Toss spinach with remaining dressing and season with salt and pepper. Divide spinach among individual plates and top with shrimp and oranges. Serve.
Yield
Serves 4Ingredients
½ cup orange juice plus 1 teaspoon grated zest from 1 orange
12 ounces (12 cups) baby spinach
2 teaspoons minced fresh ginger
3 tablespoons unseasoned rice vinegar
1 teaspoon honey
3 tablespoon vegetable oil
2 tablespoons toasted sesame oil
Salt and pepper
1 pound cooked and peeled medium shrimp
2 oranges, peeled and segmented
½ cup chopped scallions
Ingredients
½ cup orange juice plus 1 teaspoon grated zest from 1 orange
12 ounces (12 cups) baby spinach
2 teaspoons minced fresh ginger
3 tablespoons unseasoned rice vinegar
1 teaspoon honey
3 tablespoon vegetable oil
2 tablespoons toasted sesame oil
Salt and pepper
1 pound cooked and peeled medium shrimp
2 oranges, peeled and segmented
½ cup chopped scallions
Ingredients
½ cup orange juice plus 1 teaspoon grated zest from 1 orange
12 ounces (12 cups) baby spinach
2 teaspoons minced fresh ginger
3 tablespoons unseasoned rice vinegar
1 teaspoon honey
3 tablespoon vegetable oil
2 tablespoons toasted sesame oil
Salt and pepper
1 pound cooked and peeled medium shrimp
2 oranges, peeled and segmented
½ cup chopped scallions
Why This Recipe Works
We wanted our Spinach and Shrimp Salad recipe to have strong orange flavor, so we included fresh orange juice and zest. Toasted sesame oil gave us a sesame dressing recipe that was far deeper and fuller-tasting than one made with plain sesame oil.
Before You Begin
Depending on how juicy the oranges are, you may need two oranges to yield 1/2 cup of squeezed juice.
Instructions
- Bring orange juice to boil in small saucepan over medium-high heat and simmer until reduced to about 1 tablespoon, about 6 minutes. Meanwhile, place spinach in large bowl and set aside.
- Whisk reduced orange juice, zest, ginger, vinegar, and honey together in small bowl. Whisk in vegetable and sesame oils and season with salt and pepper.
- Toss shrimp, orange segments, and scallions with 2 tablespoons dressing in bowl and season with salt and pepper. Toss spinach with remaining dressing and season with salt and pepper. Divide spinach among individual plates and top with shrimp and oranges. Serve.
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