This recipe come from Cooking Light, but I did write down if it was the magazine or their cookbook.
1/4 cup chopped fresh basil
1/4 cup raspberry vinegar
1 teaspoon dijon mustard
1 garlic clove, chopped
1/4 teaspoon each of salt and pepper
3/4 cup extra-virgin olive oil
Process first 6 ingredients in a blender until smooth. With blender running, gradually add oil in a slow, steady stream; process until smooth.
4 options for Salad:
1. Place 1 lb shrimp in a large zip-top-plastic freezer bag, and add Citrus Marinade. Seal and shake to coat. Let marinade 1 hour.
3/4 cup fresh orange juice
2 Tablespoons chopped fresh basil
2 Tablespoons lime juice
2 Tablespoons extra-virgin-olive oil
1 garlic clove, crushed
1/2 teaspoon dried crush red pepper
1/4 teaspoon salt
Whisk together all ingredients for the Marinade
2. Substitute pork tenderloin for shrimp. Grill, covered with grill lid over medium-high heat 10-12 minutes on each side or until a meat thermometer insteted into thickest portion registers 155 degrees. Let stand 10 minutes. Slice and serve on salad. I would still marinade the pork even though it does not say to do that in the recipe.
3. Substitute grilled chicken for shrimp. Grill, covered with grill lid, over medium-high heat 4 minutes on each side or until done. Let stand 10 minutes before slicing. Still marrinade the chicken. It will make for a much jucier meat.
4. Do not use meat in the salad
Arrange baby spinach or any greens you like on a large serving platter. Top evenly with mango slices, onion slices,(I don't like onion on my salad) and grilled shrimp. Sprinkle with crumbled goat cheese, raspberries, and chopped pistacio nuts. Serve with Fresh Basil Vinaigrette. As Rachel Ray would say, "This is a method. Substitute anything you like such as strawberries, pineapple, etc.