| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indo | Game-sal, Meal-sal | 6 | Servings | |
INGREDIENTS
| 3 | Quail, skinned marinated | |
| overnight | ||
| marinade- | ||
| 2 | T | Olive oil |
| 1 | Garlic clove, crushed | |
| 1 | ds | Red or white wine |
| 1 | ds | Low-sodium soy sauce |
| 1 | Ripe hawaiian papaya, select | |
| one with fragrant yellow | ||
| or | ||
| orange skin with slight | ||
| yield to the touch | ||
| 2 | Ripe mangoes, soft to the | |
| touch no bruises | ||
| 2 | Heads limestone or | |
| butterhead lettuce | ||
| 1 | Red onion |
INSTRUCTIONS
Marinate the quail overnight. Grill it (barbecue or indoors) until it's slightly pink. Baste it with the marinade while grilling. Let it sit while you prepare the rest of the salad as follows: Wash and dry the lettuce leaves; do not tear or cut them. Arrange several leaves to form a cup. Peel the papaya, cut it in half lengthwise, and seed it. Cut each half lengthwise into about 10 thin slices. On each plate, fan 3 slices across the lettuce. Peel the mangoes. Cut the meat away from the bone, as thickly as possible, into about 12 chunks each. Place 4 chunks on one side of the papaya fan. Add a few slivers of onion. Cut thin medallions from the quail breast -- 1/2 breast for each plate. Arrange it in a fan opposite the papaya. Dress the salad with commercial vinaigrette or use the recipe for raspberry walnut vinaigrette given at left. Garnish if desired. Yield: 6 servings Nutritional information: 278 calories 9 grams of fat Courtesy Rebecca Gray from "Eat Like a Wild Man" Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Gail Shermeyer <[email protected]> Recipe by: RECIPE FOR HEALTH SHOW #RHI127 Posted to MC-Recipe Digest V1 #812 by [email protected] (Shermeyer-Gail) on Sep 27, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 92
Calories From Fat: 68
Total Fat: 7.7g
Cholesterol: 0mg
Sodium: 45.9mg
Potassium: 82mg
Carbohydrates: 5.3g
Fiber: <1g
Sugar: <1g
Protein: 1g