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Lobster-mango Salad

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CATEGORY CUISINE TAG YIELD
Seafood, Grains Belgian Fish and, Seafood 4 Servings

INGREDIENTS

1/3 c Fresh orange juice
1/4 c Fresh lime juice
2 T Minced peeled gingerroot
1/2 t Salt
1 c Chopped peeled mango
3/4 c Minced red onion
1/4 c Finely chopped seeded
serrano chile
3 T Chopped fresh mint
1 Head Belgian endive, 1/4
pound
2 Lobsters, 1-1/2 pound
cooked
8 c Gourmet salad greens
32 Strips peeled jicama, 9 x
1/2 x 1/8-inch
24 Asparagus spears, steamed
and chilled
1 t Freshly ground pepper

INSTRUCTIONS

Combine the first 4 ingredients in a small bowl; stir well.  Combine 3
tablespoons juice mixture, mango, onion, chile, and mint in  a bowl,
and stir well. Set mango mixture aside.  Separate endive into leaves,
reserving 12 outer leaves. Thinly slice  the remaining leaves; set
aside.  Remove meat from lobster tails and claws; set claw meat aside.
Thinly  slice tail meat; set aside.  Drizzle 1/3 cup juice mixture over
the salad greens, and toss gently  to coat. Divide greens evenly among
4 salad plates. Arrange 3 endive  leaves, 8 jicama strips, and 6
asparagus spears on 1 side of each  plate. Arrange claw meat on other
side of each plate. Spoon 1/2 cup  mango mixture in center of each
plate. Arrange tail slices,  overlapping, on top of mango mixture.
Drizzle remaining juice mixture  evenly over lobster meat. Sprinkle
pepper over salads, and garnish  with sliced endive. Yield: 4 servings.
Per serving: 508 Calories; 2g Fat (4% calories from fat); 27g  Protein;
101g Carbohydrate; 71mg Cholesterol; 578mg Sodium  NOTES : You'll need
a large jicama to get long, graceful-looking  strips. But don't worry
about buying too much: The leftovers can be  used as a low-fat snack or
tidbit. Put the remaining jicama strips on  a plate with lime wedges
and a pepper shaker filled with chili  powder. To eat, squeeze a lime
wedge over the slices and then  sprinkle with chili powder.  Recipe by:
Cooking Light, May 1995, page 64  Posted to MC-Recipe Digest V1 #424 by
igor@digex.net on Jan 28, 1997.

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