A Spring-Inspired Salad!


For a lovely and refreshing meal during spring, be sure to try out this Martha Stewart recipe for a Shrimp and Snap-Pea Salad with Ginger dressing!

A Spring-Inspired Salad!

Contact info

Prep: 20 minutes
Total time: 20 minutes
Servings: 4

Ingredients

Coarse salt and ground pepper
12 ounces sugar snap peas, stem ends removed (and, if necessary, strings)
1 pound peeled and deveined frozen medium shrimp, thawed
4 scallions, white and green parts separated and thinly sliced
1/4 cup vegetable oil, such as safflower
3 tablespoons fresh lime juice
1 medium carrot, coarsely chopped
1 tablespoon coarsely chopped and peeled fresh ginger
1 large head Boston lettuce, torn into bite-size pieces
2 red bell peppers (ribs and seeds removed), thinly sliced

Method

1. In a medium saucepan of boiling salted water, cook snap peas until bright green, about 2 minutes.

2. Reduce to a simmer, and add shrimp; cook until shrimp are opaque throughout, about 1 minute.

3. Drain, and rinse under cold water to stop the cooking; set aside.

4. Make dressing: in a blender, combine scallion whites, oil, lime juice, carrot, ginger, and cup water; blend until very smooth, about 2 minutes. Season with salt and pepper.

5. In a large bowl, toss together lettuce, bell peppers, scallion greens, snap peas, and shrimp. Serve salad with dressing on the side or drizzled over the top.

Tips:

To trim snap peas, cut off stem end with a knife. Or, if the string is especially tough, snap off stem end with fingers, and pull string down the pod.

Source: www.marthastewart.com

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