January 11, 2011

Carribbean Salad With Passion Fruit Vinaigrette

One of my favorite summer-time salads.  Fixed just about every week, we serve it with grilled chicken & steak.  the vinaigrette is used as a marinade or on top of any favorite salad.
  • 4 cups packed Spring Mix greens (4 ounces)
  • 1 sliced Mango 
  • 1 small red onion, thinly sliced
  • 1 celery stalk, thinly sliced
  • Optional: Caribbean Chicken
  • 1 cup fresh orange juice
  • 1 1/2 tablespoons fresh lime juice
  • 1/4 cup fresh passion fruit pulp or passion fruit puree
  • 1 medium shallot, minced
  • 1 Thai red chile, minced
  • 1/2 tablespoon minced fresh ginger
  • 1/2 tablespoon honey
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 tablespoon minced chives
  • 1 tablespoon chopped basil
  1. In a small saucepan, boil the orange juice over high heat until it reduces to 2 tablespoons, about 12 minutes.
  2. Pour the reduced orange juice into a small bowl and let cool. Stir in the lime juice, passion fruit pulp, shallot, chile, ginger and honey.
  3. Whisk in the olive oil until emulsified and season with salt and pepper. Mix in the chives and basil.
  4. Toss vinaigrette with greens and mango.

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