Warm Spinach Salad with Spicy Shrimp and Orange

Name: Warm Spinach Salad with Spicy Shrimp and Orange
Yield: Serves 4 as a main course
Ingredients: 9 ounces, baby spinach (about 8 cups lightly packed); 1 teaspoon, fennel seeds; 1/2 teaspoon, hot red pepper flakes; 1/2 teaspoon, salt; 1 pound, extra-large shrimp, (21 to 25 count per pound), peeled and deveined, if necessary; 5 tablespoons, extra-virgin olive oil; 1/2 , medium red onion, sliced thin; 1 teaspoon, orange zest from 1 orange, grated; 1/8 teaspoon, ground black pepper; 1 1/2 tablespoons, fresh lemon juice; 3 medium, seedless oranges, segmented

2 comments

SERVES4 as a main course

TIME50 minutes

WHY THIS RECIPE WORKS

We preferred baby flat-leaf spinach to the curly variety, which was too dry and chewy, for our warm spinach salad recipe. In most instances, the test kitchen recommends a 4-1 ratio of oil to acid for vinaigrettes, but for our spinach salad ...

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