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Yield: 10 servings Copyright: Nancy Berkoff
This entrée salad is both sweet and savory. Make in advance and refrigerate until ready to serve.
INGREDIENTS MEASURE
Dressing:
Fresh lemon juice 8 ounces Lime juice 8 ounces Orange juice concentrate 3 ounces Chopped fresh cilantro 6 ounces Chopped fresh parsley 4 ounces Minced garlic 8 cloves
Salad:
Diced cucumber 10 ounces Rice wine vinegar 12 ounces Apple juice concentrate 3 ounces Cooked, chopped rice noodles (or rice vermicelli) 2 pounds Chopped fresh basil 6 ounces Chopped fresh mint 4 ounces Cubed ripe mango (fresh or frozen) 1 pound Bibb lettuce leaves, rinsed* 10
*Variation: Substitute 1 pound shredded cabbage for Bibb lettuce.
Place all the dressing ingredients in a blender and blend until smooth. Refrigerate until ready to use.
In a large mixing bowl, combine cucumber,vinegar, and apple juice concentrate. Mix until well combined. Add noodles, basil, and mint. Toss gently. Add mangos and toss gently. To assemble salad, place lettuce or cabbage on entrée plates to form a base. Add salad to base and dress with citrus dressing. Serve immediately. If assembling to serve at a later time, wait until serving to add dressing.
Excerpts from the Winter 2000/2001
Issue:
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| Last Updated January 31, 2001 |
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