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.”
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
