South Seas Shrimp Salad

 

2

cups bite-size pieces spinach

2

cups shredded Chinese (napa) cabbage

1

cup enoki mushrooms

1

medium red bell pepper, cut into 1/2-inch pieces

2

medium green onions, thinly sliced (2 tablespoons)

1/2

pound frozen cooked peeled deveined medium shrimp, thawed

1/4

cup slivered almonds, toasted

2

tablespoons vegetable oil

2

tablespoons rice vinegar or white vinegar

2

tablespoons soy sauce

1/2

teaspoon five-spice powder

• 1 Mix spinach, cabbage, mushrooms, bell pepper, onions, shrimp and almonds in large bowl.
• 2 Shake remaining ingredients in tightly covered container. Pour over spinach mixture; toss. Serve immediately.