Categories: Sonoma Salad Phase 2

Ingredients

• 6 ounces cooked peeled shrimp, chilled;
• 6 cups torn spinach or mixed salad greens;
• 1 medium peach or nectarine or 2 apricots, unpeeled, pitted, and sliced;
• 1 medium mango or small papaya, peeled, pitted, and sliced;
• 2 tablespoons sliced almonds (optional);
• 1/3 cup light dairy sour cream;
• 1 tablespoon finely chopped crystallized ginger;
• 2 teaspoons sherry vinegar;
• 1/2 teaspoon finely shredded orange peel;
• Dash of ground red pepper
• 1 to 2 tablespoons orange juice;
• Kosher salt to taste

Directions

1. Toss spinach or salad greens, fruits and Asian-Style Vinaigrette in a large bowl till coated. To serve, garnish with almonds, if desired.

2. Make-Ahead Tips: Refrigerate dressing, covered, up to 3 days. Makes Six (1 1/2-cup) servings

3. Ginger-Cream Dressing: Stir together sour cream, ginger, sherry vinegar, orange peel, and a dash of ground red pepper. Stir in orange juice as needed for desired consistency. Add kosher salt to taste.

Email to a friend | Print this recipe | Back