Recipe Corner: Rice, Shrimp and Spinach Salad



2 cups cooked white or brown rice, chilled

1 pound medium or large raw shrimp, peeled and deveined, chilled

1 cup fresh spinach, cut into thin strips

1 cup drained cooked green peas

1/2 cup each chopped green onions, mint and flat-leaf parsley

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1/2 cup chopped green or Kalamata olives

10-12 cherry tomatoes, halved

1 medium English cucumber, diced

4-8 radishes, sliced

2-3 stalks celery and tops, diced

1 medium red onion, sliced thinly

1 medium yellow, red or green bell pepper, seeded and diced

1 medium carrot, shredded

Crumbled feta or blue cheese


Olive oil, red, white or balsamic vinegar, sea or kosher salt, coarse black pepper

2-3 cloves garlic, minced

2 teaspoons low-sodium soy sauce

1 teaspoon sugar (optional)

1 teaspoon finely grated fresh ginger

1/2 teaspoon paprika

Juice and zest of one large lemon or two large limes

Toasted pine nuts, pecans, sesame seeds or slivered almonds (optional)


In a medium bowl, whisk together dressing ingredients and chill for 2-3 hours before serving.In a large bowl, combine salad ingredients together and toss a few times.  Drizzle with dressing and toss again.  Serve in scooped-out pineapple halves or on a bed of mixed greens, Bibb lettuce, baby spinach or Asian salad mix.

Top salad with crumbed cheese and toasted nuts, if desired, and serve extra dressing on the side.

Serves 4-6.

* Bottled Italian or French salad dressing may be used for this recipe.  Sautéed scallops, grilled shrimp or sliced grilled chicken breast, pork or beef may be served on top of this salad.

*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at



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