Tangy Shrimp and Spinach Salad
Yield: 4-5 servings
1 (6-oz) jar marinated artichoke hearts
3-4 c. (about 5-oz) loosely packed spinach leaves (washed, stemmed, and torn)
3/4 lb. fresh medium-sized shrimp (about 20), cooked, shelled, and devined
8 medium mushrooms, halved lengthwise
1 bunch green onions (about 8), coarsely chopped
12 cherry tomatoes, halved
1 T. red wine vinegar
1 tsp. dry mustard
1 tsp. tarragon
Drain artichoke hearts, reserving 1/4 c. liquid. Combine artichoke hearts and next 5 ingredients in a large bowl. Combine artichoke liquid, vinegar, mustard, and tarragon, stirring until blended. Pour mixture over vegetables and shrimp, and toss lightly.
From the December 1997 issue.