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CATEGORY CUISINE TAG YIELD
Grains, Meats 1 Servings

INGREDIENTS

1 Ripe papaya
1/2 Honeydew melon
1 Charantais melon, perfumed
orange
flesh
2 T Cashew nuts
12 oz Chicken, cooked
2 Bulbs Florence fennel
4 oz Seedless green grapes
2 Pieces stem ginger
1 T Sesame seeds
2 T Crme fraiche
Zest and juice of 1 fresh
lime
1/2 t Caster sugar
Salt and freshly ground
black pepper
2 oz Baby spinach leaves

INSTRUCTIONS

Do not make the mistake of treating this as a dessert salad. It needs
proper seasoning to counterbalance the sweetness of the fruit.  The
dressing:  Slice the stem ginger thinly and then with a small sharp
knife, cut  the slices into match stick size pieces. Add to the creme
fraiche  with the zest and juice of lime, sugar, salt and pepper. Taste
and  adjust if necessary.  Dry fry the sesame seeds in a non stick pan
to release the flavour,  until they are golden. Do the same with the
cashew nuts.  The salad:  Cut the chicken into cubes. Finely slice the
fennel bulbs. Peel the  papaya and melon. Remove the fibrous centre and
the seeds of each.  Cut the flesh into cubes. For a special effect use
a melon baller to  cut spheres of the fruit. Mix together the prepared
fruit, grapes,  toasted cashew nuts, fennel and chicken. Season to
taste.  Pile on to a bed of washed and dried baby spinach leaves. Pour
over  the dressing and scatter with the toasted sesame seeds.
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 730
Calories From Fat: 139
Total Fat: 16.4g
Cholesterol: 2.8mg
Sodium: 1393.6mg
Potassium: 2765.1mg
Carbohydrates: 136.4g
Fiber: 22.8g
Sugar: 25.9g
Protein: 23.9g


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