This is a great summer salad, leaving you refreshed even on the hottest days. For those who like to have a little protein with there salad, both grilled chicken or shrimp go well with this dish. Dont let the number of items scare you, this is a simple recipe and well worth the extra time. Great for the family or summer parties. Spinach Salad Makes 1 salad - 4 oz. Spinach cleaned and stem removed
- 2 oz. Mango peeled, seeded and diced into pieces
- 2 oz. Papaya peeled, seeded and diced into pieces
- 2 oz. Mandarin oranges
- oz. Red onion julienne
- 2 Tbsp. Slivered almonds toasted
- 2 oz. Lime vinaigrette (recipe follows)
- 1 ea. Lime slices
Combine spinach red onion and lime vinaigrette in a bowl and toss. Place on plate and top with mango, papaya, mandarin oranges and slivered almonds. Garnish with lime slice. Lime vinaigrette Yields 4 cups - 4 oz. Lime marmalade
- 6 oz. Fresh lime juice
- 4 tsp. Sugar
- 4 tsp. Orange juice concentrate undiluted
- 2 oz. Cider vinegar
- 2 tsp. Kosher salt
- 1 tsp. Sambal olek (chili paste)
- 1 tsp. Dijon mustard
- tsp. Ground coriander
- 1 Tbsp. Poppy seeds
- 2 cups Canola oil
- 3 oz. Olive oil
Combine and mix all ingredients except the oils in a mixer. Slowly add the oil on medium speed until vinaigrette is emulsified. Store in an air tight container and refrigerate. |
