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Ingredients

• 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

Description

Travel The South Seas With This Colorful Asian-inspired Salad.

Betty Crocker