Ingredients
Scale
- Dressing
- 1/2 cup olive oil
- 2 tablespoons rice wine vinegar
- 1 lemon zest
- juice of fresh lemon
- 2 tablespoons honey
- 2 Tbsp peeled and grated ginger
- 1 clove garlic
- 1 teaspoon dijon mustard
- salt, to taste
- Salad
- 1–12 ounce package frozen cooked peeled shrimp thawed
- 1 cup sliced almonds, toasted
- 10 ounces mixed greens
- 2 cups snow peas, sliced into halves
- 1 can sliced water chestnuts,drained
- 1 red bell pepper, seeded and diced
- 1 cup cucumber chunks
- 3 Cuties,(mandarin oranges) peeled and sectioned
- 4 green onions,sliced, divided
- 1/2 cup cilantro, chopped and divided
Instructions
- For the dressing:
- Add all ingredients to a blender and pulse until well emulsified and ginger and garlic are finely minced. Store in an airtight container.
- For the salad:
- Toss shrimp with 2 tablespoons of dressing, half of the cilantro and green onions. Set aside while preparing the salad ingredients.
- Add all salad ingredients except remaining cilantro and green onions to a large salad bowl and toss. Top with marinated shrimp. Drizzle with dressing and gently toss. Garnish with remaining cilantro and green onions. Serve immediately.