mango papaya salad with citrus ginger vinaigrette

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* Exported from MasterCook *

 

Mango Papaya Salad with Citrus Ginger Vinaigrette

 

Recipe By :Annie Somerville, Fields of Greens (1993)

Serving Size : 6 Preparation Time :0:00

Categories : Salads {Posted}

 

Amount Measure Ingredient -- Preparation Method

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2 handfuls mizuna or red mustard greens

1 ripe mango

1 ripe papaya

1/3 cup CITRUS GINGER VINAIGRETTE (as follows)

1/4 teaspoon minced lime zest

1 tablespoon fresh lime juice

1 tablespoon fresh orange juice

1/2 tablespoon Champagne vinegar

1/2 teaspoon grated fresh ginger

1/8 teaspoon salt

3 tablespoons light olive oil -- (mild flavored)

 

SALAD: Remove and discard the long stems of the greens, then wash leaves and dry

them in a spinner; wrap loosely in a damp towel and refrigerate.

 

Peel the mango with a paring knife; carefully slice the fruit off the pit in

long sections lengthwise into 1/4-inch slices. Peel and halve the papaya and

scoop out the seeds. Cut across the papaya diagonally to make 1/4-inch slices.

 

Prepare the vinaigrette: Combine everything but the lime zest in a blender;

blend, then whisk in the zest.

 

Toss the greens with two tablespoons of vinaigrette and arrange the greens on a

plate. Place the fruit on the greens, alternating the slices of mango and

papaya. Drizzle the remaining vinaigrette over the fruit and serve.

 

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Per Serving (excluding unknown items): 105 Calories; 7g Fat (56.3% calories from

fat); 1g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 48mg

Sodium. Exchanges: 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : This simple salad is heavenly in the summer, when mangoes and papayas

are at their peak -- the sweet, succulent fruit is perfectly balanced with the

fresh flavors of ginger and lime. Delicate leaves of pale green mizuna and

crisp, lacy frisee contrast beautifully with the vivid orange tropical fruit.

 

Nutr. Assoc. : 4165 4088 4354 2130706543 3953 0 0 5605 0 0 986