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. Don't 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.
Makes 1 salad4 oz. Spinach ? cleaned and stem removed2 oz. Mango ? peeled, seeded and diced into ?" pieces2 oz. Papaya ? peeled, seeded and diced into ?" pieces2 oz. Mandarin oranges? oz. Red onion ? julienne2 Tbsp. Slivered almonds ? toasted2 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.
Yields 4 cups4 oz. Lime marmalade6 oz. Fresh lime juice4 tsp. Sugar4 tsp. Orange juice concentrate ? undiluted2 ? oz. Cider vinegar2 tsp. Kosher salt1 tsp. Sambal olek (chili paste)1 ? tsp. Dijon mustard? tsp. Ground coriander1 Tbsp. Poppy seeds2 cups Canola oil3 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.
About The Author
Chef Richard has worked in some of the finest restaurants in Washington and is the author of the ebook "Chef's Special". You can find more free recipes and order the ebook at http://www.csrecipes.com