Spinach Shrimp Salad With Miso Dressing Recipes

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SHRIMP AND AVACADO SALAD WITH MISO DRESSING



Shrimp and Avacado Salad With Miso Dressing image

This is a great summer salad, suitable for company or just dinner on the deck! I dare you not to drink this dressing!

Provided by Chef PotPie

Categories     Lunch/Snacks

Time 23m

Yield 4 serving(s)

Number Of Ingredients 21

1 tablespoon butter
1 lb raw shrimp, tails removed
5 garlic cloves, minced
1/2 teaspoon chili powder
1/2 teaspoon cayenne
2 avocados, pitted peeled and cut into cubes
1 cucumber, sliced
1/2 cup shredded carrot
1/2 cup edamame
6 cups chopped lettuce, of choice
1 tablespoon fresh cilantro, for serving
1/3 cup peanuts, for topping
1 inch piece of fresh peeled ginger
3 tablespoons oil
4 tablespoons lime juice
2 tablespoons Agave
2 tablespoons white miso
3 garlic cloves
1/2 teaspoon sesame oil
2 teaspoons soy sauce
1/2 teaspoon salt and pepper, to taste

Steps:

  • Heat a large skillet and 1 tablespoon of butter over medium heat. Once hot, add raw shrimp and garlic. Stir. Sprinkle shrimp with chili powder and cayenne pepper. Continue to cook, stirring occasionally, until shrimp are no longer transparent and are golden on the outside, approximately 3 minutes each side.
  • Prepare the salad bowls. Divide lettuce, avocado, cucumber, carrots and edamame between your bowls (2 bowls for very large salads, or 4 bowls for lighter salads). Top with fresh cilantro and peanuts and last, the prepared shrimp.
  • Prepare the salad dressing- Place all of the salad dressing ingredients in the bowl of a food processor or high powered blender and process until smooth and creamy. Taste and add any additions you feel necessary (lime juice, agave, salt).
  • Pour the miso dressing over the salad, toss and serve immediately.

Nutrition Facts : Calories 537.4, Fat 38.5, SaturatedFat 6.7, Cholesterol 150.9, Sodium 1205.5, Carbohydrate 26.9, Fiber 11.5, Sugar 4.5, Protein 28

SHRIMP AND SPINACH SALAD WITH HOT BACON DRESSING



Shrimp and Spinach Salad with Hot Bacon Dressing image

When I meet former co-workers for lunch at our favorite restaurant, we always order this salad. I wanted to share it with my husband, so I made it my mission to re-create it. Mission accomplished! -Lisa Bynum, Brandon, Mississippi

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
1 teaspoon Montreal steak seasoning
4 bacon strips, chopped
1 shallot, finely chopped
1/3 cup cider vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) fresh spinach
3/4 cup julienned roasted sweet red peppers
1/4 cup sliced almonds

Steps:

  • Sprinkle shrimp with steak seasoning. On 4 metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings. Add shallot; cook and stir over medium heat until tender, 1-2 minutes. Stir in next 6 ingredients; bring to a boil. Remove from heat., In a large serving bowl, combine spinach and dressing; toss to coat. Layer with shrimp and pepper slices; top with cooked bacon and almonds.

Nutrition Facts : Calories 212 calories, Fat 10g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 739mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic exchanges

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