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Spinach, Shrimp, and Pear Salad with Piñons

Spinach, Shrimp, and Pear Salad with Piñons Recipe

  • 1 12-ounce package fresh spinach
  • 2 ripe Bartlett or d’Anjou pears
  • ¼ pound small, cooked shrimp, peeled and deveined
  • ¼ cup Hotter-Than-Fire Dressing (see below)
  • Freshly ground black pepper
  • 2 tablespoons roasted piñons
  • ¼ cup spicy hot tomato juice (approximately 1 5½-ounce can)
  • 3 tablespoons cider vinegar
  • 1 fresh jalapeno, minced
  • 1 teaspoon ground red pequin quebrado chile
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil, preferably Spanish
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