Prawns & Spinach Salad

Author: chefs-mate Cooking Method: Grilling Cuisine: Global Courses: Salads

Difficulty: Intermediate

Servings: 4 Calories: 179.2

Description

This refreshing salad balances the sweetness of fresh orange segments with the peppery bite of baby spinach. The jumbo prawns are marinated in a tangy blend of dry sherry, rice vinegar, and sesame oil, then quickly grilled to perfection. The dish offers a delightful contrast of textures, from the tender seafood to the crisp bell peppers. It is an ideal light lunch or a sophisticated side dish for summer gatherings.

Directions

Peel, devein, and butterfly the jumbo prawns by cutting down the back almost but not completely through. Rinse and pat dry.
In a small bowl, whisk together dry sherry, rice vinegar, sesame oil, minced ginger, sugar, soy sauce, and orange peel to make the dressing.
Place prawns in a shallow dish and toss with 2 tablespoons of the dressing. Cover and refrigerate for at least 30 minutes, up to 1 hour.
Prepare the oranges by peeling off the skin and white membranes. Thinly slice the fruit crosswise, then cut the slices in half.
In a large salad bowl, combine the orange segments, spinach, and bell pepper slivers. Cover and chill for up to 1 hour.
Preheat a grill or grill pan over high heat until very hot (hold your hand 2-3 inches above for 2-3 seconds).
Grill the marinated prawns, turning once, until opaque in the thickest part, about 3 minutes total.
Add the grilled prawns and the remaining reserved dressing to the spinach and orange mixture. Toss gently to combine.
Divide the salad evenly among 4 dinner plates and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 179.2kcal

% Daily Value *
Total Fat 8.2g13%
Saturated Fat 1.8g9%
Cholesterol 0.0mg0%
Sodium 165.4mg7%
Total Carbohydrate 24.9g9%
Dietary Fiber 3.5g15%
Sugars 10.5g
Protein 2.8g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Prawns & Spinach Salad