Vietnamese Spinach Salad with Shrimp
Serves: 4
Prep Time: 15 minutes
Cook Time: n/a
Nutrition Score per serving:
(3 cups salad, 1/2 cup shrimp) 272 calories, 21g carbs (31%), 8 g fat (26%), 11 g fiber, 29 g protein (43%), 1 g saturated fat
Prep Time: 15 minutes
Cook Time: n/a
Nutrition Score per serving:
(3 cups salad, 1/2 cup shrimp) 272 calories, 21g carbs (31%), 8 g fat (26%), 11 g fiber, 29 g protein (43%), 1 g saturated fat
This healthy, vitamin-packed salad is a cinch to make.
Ingredients
| 2 | tbs granulated sugar |
| 1 | tbsp fish or soy sauce |
| 10 | cups fresh spinach leaves, torn and patted dry |
| 4 | small carrots (about 4 cups), peeled and grated |
| 1/3 | cup dry-roasted peanuts, chopped |
| 1 | pound cold shrimp, cooked and peeled |
| 1/3 | Juice from 1 lime |
Directions
For dressing, whisk lime juice, sugar, and fish sauce together in a small bowl until sugar dissolves.
Place spinach and carrots in a large salad bowl. Add half of the dressing and toss to combine. Portion salad onto 4 dinner plates. Top with peanuts and shrimp. Drizzle remaining dressing over the salads.
Tip: Round out the meal with sesame rice cakes and a dessert of honeydew melon balls tossed with maple syrup and chopped candied ginger.
One serving equals 3 cups salad and 1/2 cup shrimp.
