← Back to Search Results
Hawaiian
 Shrimp-Spinach Salad with a Citrus Vinaigrette

Photo by: Joseph De Leo
Comments: 0
 

Recipe

I appreciate the simple style of Marquesan cooking. What they can’t grow for themselves they have to purchase off the cargo ships that frequent the harbors. As a result, the people on these fantastically beautiful islands have turned their tropical backyards into gardens of amazing variety. One woman proudly showed me her marvelous spinach patch. She walked out into the middle of the garden and picked a number of delicate, rich green leaves. We sat there, rinsed them, and ate them straight from the ground. What could be simpler and fresher than that?

Yield: Serves 6

Ingredients

  • 2 pounds fresh spinach
  • ½ pounds medium shrimp, poached, peeled, and deveined
  • ½ cups fresh hearts of palm, julienned
  • 1 medium sweet onion, julienne

  • Sections from 2 oranges
  • 2/3 cup crumbled blue cheese

Directions

Thoroughly wash spinach leaves. Tear leaves into bite-size pieces, and place in a large salad bowl.

Add poached shrimp, hearts of palm, onion, and desired amount of dressing.

Toss until ingredients are well coated. Sprinkle with orange sections and blue cheese crumbles.


© 2002 Sam Choy, U'I and Steven Goldsberry
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Citrus Vinaigrette. For nutritional information on Citrus Vinaigrette, please follow the link above.

193kcal (10%)
282mg (28%)
75mg (124%)
757mcg RAE (25%)
1473mg
148mg
17g
11g
5g
22g
69mg (23%)
391mg (16%)
3g (15%)
6g (9%)
6mg (31%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
mom-a-licious Mom-a-Licious
by Domenica Catelli
good-to-the-grain Good to the Grain
by Kim Boyce
new-american-table New American Table
by Marcus Samuelsson
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
amor-y-tacos Amor Y Tacos
by Deborah Schneider
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
the-sweet-life The Sweet Life
by Kate Zuckerman
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?