Shrimp Spinach Salad w/ Vinaigrette

Shrimp Spinach Salad w/ Vinaigrette


1/2 lb. baby spinach leaves

1/2 cup Raspberry Vinaigrette (see recipe)

1 lb. cooked shrimp

2 Japanese cucumber, or 1 English cucumber, thinly sliced

1 pint cherry tomatoes, halved


Toss the spinach with 1/4 cup of vinaigrette and serve in the center of four dinner plates. Toss the shrimp with the remaining 1/4 cup vinaigrette and arrange on top of each salad. Scatter the cucumbers and tomatoes around the edge of each plate and serve at once.