Archive for March, 2012

postheadericon Asian Shrimp and Spinach Salad

This light and healthful salad is packed with folic acid and iron from the spinach and lean protein from the shrimp. I just served this easy peasy salad along with tom yum gai soup for a fun and bubbly girls champagne brunch.  I added a bit of the mandarin orange juice to the champagne with rave reviews and called it “The Tigerlily.”


Asian Shrimp and Spinach Salad


  • 2 tablespoons rice vinegar
  • 2 tablespoons fresh orange juice
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon low-sodium soy sauce
  • 1/2 teaspoon grated peeled fresh ginger
  • 1/2 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 2 cups cooked medium shrimp
  • 8 cups baby spinach
  • 1 cups canned mandarin oranges, drained
  • ¼ cup toasted pine nuts


  1. To prepare dressing, combine first 8 ingredients in a large bowl; stir well with a whisk. Set aside.
  2. To prepare salad, add shrimp, mandarin oranges and spinach to vinegar mixture; toss gently to coat. Sprinkle with toasted pine nuts before serving.

Welcome to The Sweet
and Sour Chronicles!

Hi! I’m Katie Chin, an Asian food expert, cookbook author, tv host and food blogger. I'm also a mom, so I know what it takes to get dinner on the table in a busy household. I specialize in everyday Asian recipes for real people on real schedules and real budgets. more

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