Spinach Salad with Shrimp, Mango, and Red Onion

Name: Spinach Salad with Shrimp, Mango, and Red Onion
Yield: Serves 4
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

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Appears in Cook's Illustrated March/April 1997

SERVES4

TIME25 minutes

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...

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