Spinach and Shrimp Salad

Ingredient Metric / Imperial
Baby spinach 454 g
Shrimp - cooked 26/30 count 454 g
Asparagus - cut in half on the bias, blanched 1 bunch
Red onion - thinly sliced 1/2 medium
Goat cheese - crumbled 227 g
Cashews - roasted 113g
Lemon juice - fresh 45 mL
Dijon mustard 15 mL
Olive oil 45 mL
Chives - chopped 30 mL
Kosher Salt 10 mL
Black pepper to taste
Yield: 8 servings

Here's How!

  • Place cashews on a baking sheet and bake in a moderate oven (350ºF) for 5 to 8 minutes or until the nuts are golden brown. Remove, cool and reserve.
  • In a large bowl, gently toss baby spinach, shrimp, asparagus and onion together.
  • In a small bowl, whisk together lemon juice, Dijon mustard, olive oil, chives, salt and pepper until well combined.
  • Add the dressing to the spinach and shrimp and gently toss. Serve either individual portions or place in a large serving bowl. Top with the roasted cashews and crumbled goat cheese.

Shrimp can either be purchased cooked or you can cook from raw in a court bouillon and cool. You can also use smaller or larger shrimp.

Very good served with warmed garlic Naan bread.

Excellent paired with Sauvignon Blanc.