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Shrimp And Papaya Spinach Salad
With Citrus-Poppyseed Vinaigrette

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Recipe from Lydia Visco

Source: NorthwestSTYLE, Volume 2, No. 3, a coupon publication by Style Publications Bellevue, WA. The recipe is courtesy of The Kayak Grill and Executive Chef Garrett Cho.

Salad:

• 1 large bunch fresh spinach - washed, drained, de-stemmed and cut into 1" x 2" [bite-size] pieces
  
• 1 papaya - skinned, seeded and diced into 1" X 2" [bite-size] pieces
  
• 1 cup mandarin oranges [canned] - drained
  
• 1/2 red onion - peeled and sliced into paper thin rings, soaked in iced water for 30 minutes
  
• 1/2 cup slivered almonds - toasted
  
• 1/2 lb Bay shrimp meat [very small shrimp]
  
• 1 cup red cabbage - cored, sliced paper thin and rinsed in water
  
• 2 tblsp carrots - peeled and finely diced 1/8"
  
• 2 tblsp red bell pepper - cored and finely diced 1/8"

Lime Poppyseed Vinaigrette:

• 1/4 cup lime marmalade
  
• 2 tblsp fresh lime juice
  
• 3/4 tsp sugar - granulated
  
• 3/4 tsp orange juice concentrate - undiluted
  
• 1 tblsp cider vinegar
  
• 1/4 tsp Kosher salt
  
• pinch cayenne pepper
  
• 1/2 tsp Dijon mustard
  
• 1/8 tsp ground coriander
  
• 3/4 tsp poppy seeds
  
• 1/4 cup canola oil
  
• 1 tblsp olive oil

1. Combine and whisk together all the vinaigrette ingredients except canola and olive oils.
   
   
2. Slowly add and whisk in the oils until vinaigrette is well blended.
   
   
3. Reserve chilled.
   
   
4. Place spinach, papaya, mandarin oranges and red onion into a large salad bowl.
   
   
5. Add half the vinaigrette and toss to evenly dress spinach greens.
   
   
6. Top salad with shredded red cabbage, shrimp meat and diced carrots and red bell peppers.
   
   
7. Drizzle remaining vinaigrette over the shrimp and salad ingredients.
   
   
8. Sprinkle top of salad with toasted almonds and serve with fresh lime wedges.
   
   
9. Yield: Serves 2

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