Spinach Salad with Shrimp Skewers
- Total Time
After a quick dip in the marinade, the shrimp are grilled and the salad is assembled.
uncooked shrimp24 medium
drained canned pineapple chunks in juice1 cup(s)
low sodium soy sauce1 ½ Tbsp
ground ginger¼ tsp
cooking spray1 spray(s)
fresh baby spinach8 cup(s), washed and drained
uncooked celery¼ cup(s), thinly sliced
light sesame ginger dressing¼ cup(s)
uncooked red onion(s)2 Tbsp, chopped
- 1. Toss the shrimp, pineapple, soy sauce, honey, and ginger in a large bowl until evenly coated. Set aside for 15 minutes.
- 2. Alternately thread the shrimp and pineapple chunks on the bamboo skewers. Spray a large nonstick grill pan with nonstick spray and set over medium-high heat for a couple of minutes. Grill the skewers for 6 minutes, until the shrimp is pink and firm, turning once.
- 3. Toss the spinach, celery, dressing, and red onion in a large bowl; divide among four plates. Top each salad with a shrimp and pineapple skewer.
- Serving size: 2 cups spinach salad and 1 skewer.