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Asian Fruit Salad with Papaya-Mint Sauce
1/2 large cantaloupe, peeled, seeded, cut into 1/2-inch pieces (about 2 cups)
1 medium papaya, peeled, seeded, cut into 1/2-inch pieces (about 1 cup)
1/2 large pineapple, peeled, cored, cut into 1/2-inch pieces (about 2 cups)
1 11-ounce can peeled whole lychees in heavy syrup, drained, halved lengthwise
1/2 cup seedless green grapes, halved
1/2 cup seedless red grapes, halved
1/4 cup sweetened shredded or flaked coconut, toasted
Fresh mint sprigs
Mix first 6 ingredients in large bowl. (Can be made 4 hours ahead. Cover;
chill.)
Papaya-Mint Sauce:
1 large papaya, peeled, seeded, coarsely chopped (about 1 1/2 cups)
3 tablespoons fresh lime juice
3 tablespoons fructose sugar
1 1/2 tablespoons coarsely chopped fresh mint
Puree all ingredients in processor until smooth. Transfer to bowl. Cover and
refrigerate until ready to use. (Can be prepared 1 day ahead. Keep
refrigerated.)
To Serve: Spoon fruit into 6 small bowls or goblets. Drizzle Papaya-Mint Sauce
over fruit. Sprinkle with coconut. Garnish with mint.
Lychee-Orange Salad
1 head of Boston or bibb lettuce, torn into bite-sized pieces
1/2 cup fresh or canned lychees
1 orange, peeled and cut into 1" pieces
1 Tbsp Lychee Vinegar
2 thin slices of red onion, separated into rings
2 Tbsp reduced-fat chicken broth
1 Tbsp orange juice
1 tsp olive oil
In a large bowl, combine the lettuce, oranges, lychees and onions. In a small
bowl, whisk the broth, vinegar, juice and oil. Pour the dressing over the
lettuce mixture, then toss gently until all ingredients are coated with
dressing. Servings: 4
Fruit and Spinach Salad
1 large red delicious apple, cored & chopped
1 pkg. (10 oz.) washed fresh spinach, torn in bite-size pieces
4 green onions, sliced
1 med. pear, cored & chopped
Combine above ingredients & toss with a fruited fat-free vinaigrette dressing. 8
servings
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