| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Salads, Seattle tim | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Rose's lime marmalade |
| 1/4 | c | Fresh lime juice |
| 2 | ts | Orange juice concentrate |
| 1/2 | ts | Dijon mustard |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground coriander |
| 1/8 | ts | Cayenne |
| 1/3 | c | Salad oil |
| 1 | Head butter lettuce | |
| 1 | bn | Fresh spinach |
| 1 | lg | Firm ripe papaya, peeled, seeded, diced |
| 1 | lg | Orange, peel cut off, diced |
| 1 | lg | Ripe avocado, diced |
| 1/2 | c | Sliced almonds, lightly toasted |
| 1/2 | lb | Bay shrimp meat, optional |
INSTRUCTIONS
LIME VINAIGRETTE SALAD Lime Vinaigrette: 1. Place lime marmalade in a medium bowl and stir until lumps are dissolved. Add the lime juice and whisk until smooth. Stir in orange juice concentrate, mustard, salt, coriander and cayenne. 2. Slowly whisk in salad oil. Dressing should be smooth and emulsified. Salad: 1. Wash and dry greens, and cut or tear into bite-size pieces. Place in a large bowl and add died fruits, almonds and shrimp. 2. Drizzle in 1/2 cup of the Lime Vinaigrette and toss gently to coat salad evenly. 3. Serve immediately and pass or serve the remaining vinaigrette if more dressing is desired. Chef's Note: This salad is also great as an entree salad topped with grilled prawns instead of the bay shrimp. NOTES : Recipe copyright 1997 by Kathy Casey. Appeared in the Seattle Times, 2/5/97. MC formatted 2/8/97 by MsRooby@sprintmail.com Recipe by: Kathy Casey, for the Seattle Times Posted to MC-Recipe Digest V1 #476 by "Rooby" <MsRooby@sprintmail.com> on Feb 8, 1997.
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