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My review
Grilled Shrimp Salad with Sesame Ginger Vinaigrette
18
Dole
"Hot grilled shrimp and cherry tomatoes top this sesame-flavored salad."
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Ingredients
25 m servingsOriginal recipe yields 2 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
- Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.
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Footnotes
- Ginger Sesame Vinaigrette
- Combine 1/3 cup rice vinegar, 1/4 cup toasted sesame seed, 1 tablespoon soy sauce, 2 teaspoons finely chopped ginger, and 2 teaspoons minced garlic in blender container. Cover; blend until smooth. Slowly add 2/3 cup canola oil and 1/3 cup sesame oil in thin stream, until blended. Makes about 1-1/2 cups.
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Reviews
Read all reviews 3Most helpful
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9/18/2011
This was pretty good. I used spinach and added snow peas and baby carrots. Next time I will only use one green onion, I thought it was a little too overpowering.
1/28/2013
i'm rating mostly for the vinaigrette.. i didn't add the vegetable oil and i salted to taste.. used it on an asian style side salad.. ty for the recipe
5/23/2019
This turned out great. I added bay scallops to the shrimp. I cut the shrimp in half so all were bite size.