Spinach salad with shrimp skewers
Drained canned pineapple chunks in juice
Low sodium soy sauce
Fresh baby spinach
8 cup(s), washed and drained
¼ cup(s), thinly sliced
Light sesame ginger dressing
Uncooked red onion(s)
2 Tbsp, chopped
- Toss the shrimp, pineapple, soy sauce, honey, and ginger in a large bowl until evenly coated. Set aside for 15 minutes.
- 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.
- 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.