Bethenny's Asian Shrimp Salad

Asian Shrimp Salad and Dressing Recipe

This filling entrée salad makes an excellent lunch, as well as an elegant side salad when you have dinner guests.
Asian Shrimp Salad
(Serves 8 as an entrée, 12 as a side salad)

Salad Ingredients:

– 8 oz. bag pre-washed baby spinach leaves
– 1 medium head Napa cabbage, shredded
– 1 pound sugar snap pea pods, halved
– 1 can drained slices water chestnuts
– 1 small bag shredded carrots
– 1 pound chilled shrimp split in half lengthwise (16 to 20 count)
– 1 bunch chopped scallions-only the green parts
– 4 oz. sliced toasted almonds (toast them in a skillet over medium heat, stirring constantly, for about five minutes)

Asian Dressing Ingredients

– 2 teaspoons fresh grated ginger
– 4 teaspoons dark sesame oil
– 1/2 cup rice vinegar
– 4 teaspoons soy sauce
– 2 teaspoons Dijon mustard
– 2 teaspoons minced garlic
– 6 Tablespoons extra-virgin olive oil


1. Whisk all of the ingredients for the Asian dressing together in a bowl.
2. Toss  salad together and serve with Asian Dressing.