| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/4 Tasse | Rose's lime marmalade |
| 1/4 Tasse | lime juice fresh |
| 2 Teelöffel | Orange juice concentrate |
| 1/2 Teelöffel | dijon mustard |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | coriander ground |
| 1/8 Teelöffel | cayenne pepper |
| 1/3 Tasse | salad oil |
| 1 | Head butter lettuce |
| 1 Bund | spinach fresh |
| 1 gross | Firm ripe papaya, peeled, seeded, diced |
| 1 gross | Orange, peel cut off, diced |
| 1 gross | Ripe avocado, diced |
| 1/2 Tasse | Sliced almonds, lightly toasted |
| 1/2 x ca. 450 g | Bay shrimp meat, optional |
|
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.
Times, 2/5/97. Mc formatted 2/8/97 by MsRooby@sprintmail.com
|
|
Anmerkungen zum Rezept:
|
