Wheatless Wednesday: Spinach and Shrimp Salad with Sesame Dressing

It's nice that form and function came together so well for Wheatless Wednesdays. The alliteration is fun, and more importantly, Wednesday is the perfect day of the week for going a little bit lighter at meals. Keep it healthful through the mid-week doldrums with this salad from Cook's Country -- it has so many important vitamins in it, you can feel good eating nothing but cake on Thursday. (We kid!)

Photo courtesy Cook's Country
Photo courtesy Cook's Country

Spinach and Shrimp Salad with Sesame Dressing
Serves 4
1/2 cup orange juice, plus 1 teaspoon grated zest from 1 orange
12 cups lightly packed baby spinach
2 teaspoons minced fresh ginger
3 tablespoons rice vinegar
1 teaspoon honey
3 tablespoon vegetable oil
2 tablespoons toasted sesame oil
Salt and pepper
1 pound cooked and peeled medium shrimp
2 oranges, peeled and segmented
1/2 cup chopped scallions

Bring orange juice to boil in small saucepan over medium-high heat and simmer until reduced to about 1 tablespoon, about 6 minutes. Meanwhile, place spinach in large bowl and set aside.

Whisk reduced orange juice, zest, ginger, vinegar, and honey together in small bowl. Whisk in vegetable and sesame oils and season with salt and pepper.

Toss shrimp, orange segments, and scallions with 2 tablespoons dressing in bowl and season with salt and pepper. Toss spinach with remaining dressing and season with salt and pepper. Divide spinach among individual plates and top with shrimp and oranges. Serve.