A sensational meal your family may well request even after the heat wave is over. For added convenience, buy packaged, prewashed baby greens.
Shrimp and Snow-Pea Salad with Ginger-Mango Dressing
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Ingredients
- 8 ounces mixed baby greens torn into bite-size pieces
- 8 ounces (about 2 cups) snow peas
- 3/4 cup grated carrots
- 1 1/2 cups (about 1 pint) red or yellow cherry tomatoes washed and halved
- 1 pound precooked shrimp shelled and cut into bite-size pieces
- 3/4 cup chopped roasted cashews
- Freshly ground black pepper to taste
DRESSING
- 1 mango peeled and coarsely chopped to yield about 1 1/2 cups
- 1 tablespoon minced fresh ginger
- 1 clove garlic coarsely chopped
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1 tablespoon toasted sesame oil
- 1 tablespoon peanut oil
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- To make the dressing, purée mango, ginger, garlic, vinegar, and sugar in a blender or food processor until smooth. Transfer to a small bowl and slowly whisk in sesame oil and peanut oil. Stir in red pepper flakes and salt and pepper to taste.
- Arrange greens on serving plates and top with snow peas, grated carrots, cherry tomatoes, shrimp, and cashews. Drizzle dressing on top and sprinkle with a generous grinding of black pepper. Serve extra dressing on the side.
