Shrimp and Snow-Pea Salad with Ginger-Mango Dressing

Serves 6 / A sensational meal your family may well request even after the heat wave is over. For added convenience, buy packaged, prewashed baby greens.

Dressing
1 mango, peeled and coarsely chopped (about 11/2 cups)
1 tablespoon minced fresh ginger
1 clove garlic, coarsely chopped
2 tablespoons rice vinegar
1 teaspoon sugar
1 tablespoon toasted sesame oil
1 tablespoon peanut oil
1/4 teaspoon red pepper flakes
Salt and pepper, to taste

8 ounces mixed baby greens, torn into bite-size pieces
8 ounces snow peas (about 2 cups)
3/4 cup grated carrots
11/2 cups red or yellow cherry tomatoes (about 1 pint), washed and halved
1 pound precooked shrimp, shelled and cut into bite-size pieces
3/4 cup chopped roasted cashews
Freshly ground black pepper, to taste

1. To make the dressing, purée mango, ginger, garlic, vinegar, and sugar in a blender or food processor until smooth. Transfer to a small bowl and slowly whisk in sesame oil and peanut oil. Stir in red pepper flakes and salt and pepper to taste.

2. Arrange greens on serving plates and top with snow peas, grated carrots, cherry tomatoes, shrimp, and cashews. Drizzle dressing on top and sprinkle with a generous grinding of black pepper. Serve extra dressing on the side.