| 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.
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”