This is a great summer salad, leaving you refreshed even on the hottest days. For those who like to have a little protein with there salad, both grilled chicken or shrimp go well with this dish. Don't let the number of items scare you, this is a simple recipe and well worth the extra time. Great for the family or summer parties.
Spinach Salad
Makes 1 salad
- 4 oz. Spinach – cleaned and stem removed
- 2 oz. Mango – peeled, seeded and diced into ¾" pieces
- 2 oz. Papaya – peeled, seeded and diced into ¾" pieces
- 2 oz. Mandarin oranges
- ½ oz. Red onion – julienne
- 2 Tbsp. Slivered almonds – toasted
- 2 oz. Lime vinaigrette (recipe follows)
- 1 ea. Lime slices
Combine spinach red onion and lime vinaigrette in a bowl and toss. Place on plate and top with mango, papaya, mandarin oranges and slivered almonds. Garnish with lime slice.
Lime vinaigrette
Yields 4 cups
- 4 oz. Lime marmalade
- 6 oz. Fresh lime juice
- 4 tsp. Sugar
- 4 tsp. Orange juice concentrate – undiluted
- 2 ½ oz. Cider vinegar
- 2 tsp. Kosher salt
- 1 tsp. Sambal olek (chili paste)
- 1 ½ tsp. Dijon mustard
- ½ tsp. Ground coriander
- 1 Tbsp. Poppy seeds
- 2 cups Canola oil
- 3 oz. Olive oil
Combine and mix all ingredients except the oils in a mixer. Slowly add the oil on medium speed until vinaigrette is emulsified. Store in an air tight container and refrigerate.
Chef Richard has worked in some of the finest restaurants in Washington and is the author of the ebook "Chef's Special". You can find more free recipes and order the ebook at
http://www.csrecipes.com 
