Shrimp, Mango, and Raspberry Salad

Ingredients

• 6 ounce baby spinach fresh
• 1 large cucumber english thinly sliced cut in half lengthwise and
• 2 teaspoons ginger fresh grated
• 1  green onion thinly sliced
• 1 tablespoon honey 
• 2 tablespoons juice of lime fresh
• 2 teaspoons lime rind grated
• 0.3 cup apricot-mango nectar 
• 2 large mangoes peeled cut into thin strips
• 0.3 cup olive oil 
• 1 cup raspberries fresh
• 1 teaspoon rice vinegar 
• 0.8 teaspoon salt 
• 1 pound shrimp cooked

Equipment

• bowl
• whisk

Directions

1. Whisk together first 8 ingredients in a small bowl to make a vinaigrette. Set aside.
2. Combine shrimp and next 4 ingredients in a large bowl.
3. Add 1/2 cup vinaigrette, tossing to coat.
4. Combine spinach and remaining vinaigrette in a large bowl, tossing to coat. Arrange dressed spinach on 4 serving plates. Top each serving with shrimp and mango mixture.
5. Serve immediately.
6. Wine note: "Try Whitehall Lane Sauvignon Blanc 2002 ($16), a nice quality blend of 90 percent Sauvignon Blanc and 10 percent Semillon. It is crisp and not overly oaked. I like its crushed grapefruit, citrus, and gooseberry flavors with this salad." --Rosalind Johnson, Divas Uncorked, Massachusetts