Spinach Salad with Mango and Papaya

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 ?? pieces
2 oz. Papaya – peeled, seeded and diced into ?? pieces
2 oz. Mandarin oranges
1/2 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 1/2 oz. Cider vinegar
2 tsp. Kosher salt
1 tsp. Sambal olek (chili paste)
1 1/2 tsp. Dijon mustard
1/2 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.

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