Shrimp and Snow-Pea Salad with Ginger-Mango Dressing
8ouncesmixed baby greenstorn into bite-size pieces
8ounces (about 2 cups)snow peas
1 1/2 cups (about 1 pint)red or yellow cherry tomatoeswashed and halved
1poundprecooked shrimpshelled and cut into bite-size pieces
3/4cupchopped roasted cashews
Freshly ground black pepperto taste
1mangopeeled and coarsely chopped to yield about 1 1/2 cups
1tablespoonminced fresh ginger
1tablespoontoasted sesame oil
1/4teaspoonred pepper flakes
Salt and pepperto taste
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.