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SHRIMP AND PAPAYA SPINACH SALAD WITH CITRUS-POPPYSEED VINAIGRETTE
(Yield: Serves 2)

1 bunch fresh spinach, washed, destemmed and cut into bite-size pieces
1 papaya, skinned, seeded and diced into 1" X 2" bite-size pieces
1 cup canned mandarin oranges, drained
1/2 red onion, peeled, sliced paper-thin rings, soaked in ice water 30 minutes
1/2 cup slivered almonds, toasted
1/2 lb small shrimp
1 cup red cabbage, cored, sliced paper thin and rinsed in water
2 tablespoons carrots, peeled and finely diced 1/8"
2 tablespoons red bell pepper, cored and finely diced 1/8"

1/4 cup lime marmalade
2 tablespoons fresh lime juice
3/4 tsp sugar, granulated
3/4 tsp orange juice concentrate, undiluted
1 tblsp cider vinegar
1/4 tsp Kosher salt
pinch cayenne pepper
1/2 tsp Dijon mustard
1/8 tsp ground coriander
3/4 tsp poppy seeds
1/4 cup canola oil
1 tablespoons olive oil

Combine and whisk together all the vinaigrette ingredients except
canola and olive oils. Slowly add and whisk in the oils until
vinaigrette is well blended. Reserve chilled. Place spinach,
papaya, mandarin oranges and red onion into a large salad bowl.
Add half the vinaigrette and toss to evenly dress spinach greens.

Top salad with shredded red cabbage, shrimp meat and diced carrots
and red bell peppers. Drizzle remaining vinaigrette over the shrimp
and salad ingredients. Sprinkle top of salad with toasted almonds
and serve with fresh lime wedges.

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