| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Fruits, Condiments | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Papaya; cut into small cubes |
| 1/2 | c | Mango; cut into small cubes |
| 1/2 | c | Pineapple; cut into small cubes |
| 1 | tb | Mint leaves; chopped fine |
| 2 | tb | Cilantro; chopped fine |
| 1 | tb | Apple cider vinegar |
| 1 | ts | Extra-virgin olive oil |
| 4 | Beautiful dill leaves for decoration, (4 to 5) (optional) | |
| Salt and pepper to taste* |
INSTRUCTIONS
Toss gently and serve with the Salmon and Scallop Cakes. (see separate recipe) Source: <http://www.chefjeanpierre.com/order.html> <http://www.chefjeanpierre.com/index.html> Chef Jean Pierre's Cooking School c/o The Left Bank Restaurant Web Site 214 S.E. 6th Ave., Ft. Lauderdale, FL 33301 (954)462-5376 <http://www.chefjeanpierre.com/http://www.univox.com/> Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Laura J.Bettingen" <labette@sprynet.com> on Oct 17, 1997
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