Spinach and Shrimp Salad with Chile Dressing

Recipe created by SheKnows on Mar 26, 2011
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Prep: 10 min
Cook Time: 7 min
Total: 17 min
Serving: 4 Servings

Add an extra kick of flavor and flair to an otherwise mild and somewhat boring spinach and shrimp salad by tossing it with this piquant chile dressing.

Ingredients

8 cups baby spinach, 8 ounces
1 cup frozen baby peas, thawed and drained
1/2 cup grape tomatoes, halved
1/4 cup plus 2 tablespoons vegetable oil
1 onion, finely chopped
1 Holland chile, minced
1 teaspoon finely grated fresh ginger
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric
2-1/2 tablespoons fresh lemon juice
Sea salt and freshly ground pepper
1 pound cooked large shrimp

Directions

Place the spinach, peas, tomatoes and shrimp in a large salad bowl and toss to combine.
Put the oil into a large sauté pan over medium-high heat. Once it begins to shimmer, add the onion and sauté for 5 minutes, then stir in the chile, ginger, cumin and turmeric and cook for an additional 2 minutes more.
Add the lemon juice to the chile mixture and then sprinkle with a few pinches of salt and pepper. Pour the dressing over the spinach salad and gently toss to combine. Serve immediately.