I prefer to make homemade dressings and vinaigrettes because it allows me to control the quality of the ingredients. In this scrumptious dinner, the ingredients are tossed lightly with a blitzed mixture of ginger, mustard, and vinegar. With the help of a food processor, blender, or immersion blender, making a dressing only takes minutes. Tonight's Asian inspired salad is a delicious combination of sautéed shrimp, sweet peppers, and crunchy jimaca. It's healthy, quick, and divinely delicious - get the recipe just
Asian Shrimp Salad with Snow Peas, Jicama and Bell Peppers 
From Food & Wine  magazine
1/2 cup vegetable oil
1 1/2 pounds shelled rock shrimp or medium shrimp (split lengthwise)
3 tablespoons oyster sauce
2 tablespoons red wine vinegar
1 1/2 teaspoons Dijon mustard
1 tablespoon chopped fresh ginger
1 garlic clove, coarsely chopped
1/2 pound snow peas
1 medium jicama (3/4 pound), peeled and cut into matchsticks
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1/2 red onion, halved and thinly sliced
Salt and freshly ground pepper
1/4 cup chopped cilantro
Lemon wedges, for serving
- In a large nonstick skillet, heat 1 tablespoon of the oil over high heat.
- Add half of the shrimp and sauté until opaque and just cooked through, about 3 minutes; transfer to a large plate. Repeat with another 1 tablespoon of oil and the remaining shrimp; let cool.
- In a blender, combine the oyster sauce with the vinegar, mustard, ginger and garlic and puree. With the blender on, gradually add the remaining 6 tablespoons of vegetable oil.
- Bring a medium saucepan of salted water to a boil. Add the snow peas and cook until bright green, about 1 1/2 minutes. Drain the snow peas, refresh under cold water and pat dry.
- In a serving bowl, combine the snow peas, jicama, peppers, onion and shrimp.
- Add the dressing, toss well and season with salt and pepper. Sprinkle on the cilantro and serve with lemon wedges.