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
- In a small saucepan, boil the orange juice over high heat until it reduces to 2 tablespoons, about 12 minutes.
- 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.
- Whisk in the olive oil until emulsified and season with salt and pepper. Mix in the chives and basil.
- Toss vinaigrette with greens and mango.
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