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Ingredients

• 8 cup(s) baby spinach, 8 ounces
• 1 cup(s) frozen baby peas, thawed and drained
• 1/2 cup(s) grape tomatoes, halved
• 1/4 cup(s) plus 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 1 Holland or serrano chile, minced
• 1 teaspoon(s) finely grated fresh ginger
• 1/2 teaspoon(s) cumin seeds
• 1/4 teaspoon(s) turmeric
• 2 1/2 tablespoon(s) fresh lemon juice
• Kosher salt and freshly ground pepper
• 1 pound(s) cooked large shrimp

Description

Spinach-and-Shrimp Salad With Chile Dressing - The Huffington Post

Kitchen Daily