Magazine article Sunset

Cool Salads, Warm Dressings

Magazine article Sunset

Cool Salads, Warm Dressings

Article excerpt

These two are main dishes, using cabbage or spinach and shrimp

CRISP, COOL GREENS mixed with a hot dressing create a main-dish salad that seems more substantial than its calorie count suggests.

A popular old standby, wilted spinach and bacon salad, is the inspiration for these two recipes, one using tender napa cabbage, the other spinach leaves. But they differ with a purpose: the dressings are very low in fat, and leaner shrimp replace the bacon. If you want to get a head start, arrange salad greens and shrimp in a serving howl, cover, and chill for several hours. You can also measure dressing ingredients.

Warm Cabbage and Shrimp Salad

1 large (about 2 1/2 lb.) napa cabbage, rinsed and drained

3/4 pound shelled cooked tiny shrimp, rinsed and drained

1/4 cup regular-strength chicken broth or water

3 tablespoons smooth peanut butter

3 tablespoons rice vinegar

2 tablespoons berry jelly

1 teaspoon soy sauce

1 clove garlic, minced or pressed

4 green onions, ends trimmed, thinly sliced

Cut cabbage crosswise into 1/4-inch-wide strips. Put in a wide, shallow bowl; top with shrimp. Chill airtight up to 4 hours or continue.

In a 1- to 1 1/2-quart pan over medium-high heat, stir broth, peanut butter, vinegar, jelly, soy sauce, and garlic until bubbling. …

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