LIME VINAIGRETTE
1/4 cup Rose's lime marmalade
1/4 cup Fresh lime juice
2 tsp Orange juice concentrate
1/2 tsp Dijon mustard
1/2 tsp Salt
1/2 tsp Ground coriander
1/8 tsp Cayenne
1/3 cup Salad oil
SALAD
1 Head butter lettuce
1 bunch Fresh spinach
1 large Firm ripe papaya, peeled, seeded, diced
1 large Orange, peel cut off, diced
1 large Ripe avocado, diced
1/2 cup Sliced almonds, lightly toasted
1/2 lb Bay shrimp meat, optional
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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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