This main-course salad comes together in mere minutes with cooked shrimp and ready-to-eat baby spinach on hand. The pistachios add a welcome toasty crunch that will have you seeking them out as you eat the salad.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I am making this for dinner this evening, but I question the 1/2 cup finely chopped red onion in the vinaigrette? With only a 1/4 cup olive oil and 1.5 TBSP sherry vinegar, and no other liquids noted, it will be more like a salsa than vinaigrette in consistency?? Should this be altered slightly, or is is meant to be very thick vinaigrette?
Fresh, light, tasty, easy and quick--a very useful recipe!
Explore the Pacific Northwest as Moveable Feast with Fine Cooking travels to Seattle to get a taste of some of the freshest food on the west coast. Host Curtis Stone…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?