Calypso Chopped Salad with Pineapple-Citrus Dressing
Dressing
1/4 cup orange juice
1/4 cup pineapple juice
1 tablespoon fresh lime juice
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon honey
1 cup regular or reduced-fat mayonnaise
1/2 cup fresh pineapple, finely chopped
Salt and freshly ground white pepper, to taste
Combine all dressing ingredients in a bowl. Cover and chill until ready to serve.
Salad
1/2 head romaine or green leaf lettuce, washed and cut into small pieces
1/2 head red leaf lettuce, washed and cut into small pieces
1 fresh mango, peeled and cut into small cubes or 1 large can mandarin oranges, drained
1 cup fresh pineapple, cut into 1/4-inch cubes
1 avocado, peeled and cut into 1/4-inch cubes
1 red bell pepper, cored, seeded and cut into 1/4-inch cubes
1 pickling cucumber or 1/2 seedless hothouse cucumber, washed and dried, and cut into 1/4-inch cubes
1 can sliced hearts of palm, drained
1 cup shredded sharp cheddar cheese
1/2 cup roasted and salted cashews, chopped, for garnish
Place all salad ingredients except chopped cashews in a large bowl. Toss with approximately half of the dressing. Serve on chilled salad plates, garnishing each serving with some of the chopped cashews.
Note: For a heartier salad, add one 15-ounce can of rinsed and drained black beans.
Makes 6 servings
~*Piper*~
http://groups.yahoo.com/group/Seasonal-Recipes/
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