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
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Toss spinach or salad greens, fruits and Asian-Style Vinaigrette in a large bowl till coated. To serve, garnish with almonds, if desired.
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Make-Ahead Tips: Refrigerate dressing, covered, up to 3 days. Makes Six (1 1/2-cup) servings
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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.