Shrimp and Snow-Pea Salad with Ginger-Mango Dressing
  • 8ounces mixed baby greenstorn into bite-size pieces
  • 8ounces (about 2 cups) snow peas
  • 3/4cup grated carrots
  • 1 1/2 cups (about 1 pint) red or yellow cherry tomatoeswashed and halved
  • 1pound precooked shrimpshelled and cut into bite-size pieces
  • 3/4cup chopped roasted cashews
  • Freshly ground black pepperto taste
  • 1 mangopeeled and coarsely chopped to yield about 1 1/2 cups
  • 1tablespoon minced fresh ginger
  • 1clove garliccoarsely chopped
  • 2tablespoons rice vinegar
  • 1teaspoon sugar
  • 1tablespoon toasted sesame oil
  • 1tablespoon peanut oil
  • 1/4teaspoon red pepper flakes
  • Salt and pepperto taste
  1. 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.
  2. 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.