Oriental Shrimp & Spinach Salad

• 1/2 tsp. ground ginger
• 1/4 tsp. garlic powder
• 12
• 2 Tbsp. rice wine vinegar
• 1 Tbsp. reduced sodium soy sauce
• 2 Tbsp. green onions, chopped
• 2 Tbsp. dark sesame oil
• 4 cups baby spinach leaves
• 1 lb. fresh or frozen shrimp, cleaned, cooked Safeway 1 lb For $8.99 thru 02/09
• 1 cup bean sprouts
• 2 cups snow pea pods
• 2 medium red peppers, cut into strips
• 1 cup blackberries
• 1 cup fresh or frozen blueberries Whole Foods 3 For $10.00 thru 02/09
• 1 cup fresh or frozen raspberries
• 2 cups fat-free sorbet or sherbet
• 2 16 fl oz bottles , favorite flavor

1. Mix ginger and garlic powder; set aside.
2. Cut each cracker into 6 pieces; place on large piece of foil.
3. Spray crackers evenly with cooking spray.
4. Immediately sprinkle with 1/2 of the ginger mixture; toss to coat.
5. Set aside.
6. Beat vinegar, soy sauce, 2 Tbsp.
7. water, onions, oil and remaining ginger mixture with wire whisk until well blended.
8. Arrange spinach, shrimp, sprouts, snow peas and red peppers on 4 salad plates; top with the cracker mixture.
9. Drizzle with the vinegar mixture just before serving.
10. Toss berries.
11. Divide evenly into 4 bowls; top each with 1/2 cup sorbet.
12. Serve each person 8 fl oz CRYSTAL LIGHT with meal.

ground ginger, garlic powder, rice wine vinegar, soy sauce, green onions, dark sesame oil, baby spinach, shrimp, bean sprouts, snow pea, red peppers, blackberries, frozen raspberries, sorbet, bottles

Taken from www.kraftrecipes.com/recipes/oriental-shrimp-spinach-salad-59440.aspx (may not work)