|
|
Yield:
2 )
Ingredients:
| |
Salad: ---------------- |
| 1 lrg |
bunch fresh spinach - washed, drained, de-stemmed and cut into 1" x 2" [bite-size] pieces |
| 1 x |
papaya - skinned, seeded and diced into 1" X 2" [bite-size] pieces |
| 1 cup |
mandarin oranges [canned] - drained |
| 1/2 x |
red onion - peeled and sliced into paper thin rings, soaked in iced water for 30 minutes |
| 1/2 cup |
slivered almonds - toasted |
| 1/2 lb |
Bay shrimp meat [very small shrimp] |
| 1 cup |
red cabbage - cored, sliced paper thin and rinsed in water |
| 2 tbl |
carrots - peeled and finely diced 1/8" [0.5 cm] |
| 2 tbl |
red bell pepper - cored and finely diced 1/8" [0.5 cm] |
| |
----------------- Lime Poppyseed Vinaigrette: ---------------- |
| 1/4 cup |
lime marmalade |
| 2 tbl |
fresh lime juice |
| 3/4 tsp |
sugar - granulated |
| 3/4 tsp |
orange juice concentrate - undiluted |
| 1 tbl |
cider vinegar |
| 1/4 tsp |
Kosher salt |
| 1 pch |
cayenne pepper |
| 1/2 tsp |
Dijon mustard |
| 1/8 tsp |
ground coriander |
| 3/4 tsp |
poppy seeds |
| 1/4 cup |
canola oil |
Instructions:
Instructions: Combine and whisk together all the vinaigrette ingredients except canola and olive oils. Slowly add and whisk in the oils until vinaigrette is well blended. Reserve chilled. Place spinach, papaya, mandarin oranges and red onion into a large salad bowl. Add half the vinaigrette and toss to evenly dress spinach greens.
Top salad with shredded red cabbage, shrimp meat and diced carrots and red bell peppers. Drizzle remaining vinaigrette over the shrimp and salad ingredients. Sprinkle top of salad with toasted almonds and serve with fresh lime wedges.
Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.
|