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Lime and Coriander Flavoured Island Salad https://www.metro.ca/userfiles/image/recipes/salade-iles-lime-coriandre-4730.jpg PT15M PT30M PT1H15M
With a knife, cut hot pepper into two. Take out seeds and white membrane. Chop finely. Wash hands after having handled the pepper. Do not touch your eyes. In a small bowl, mix the pepper, lime rind, coriander and cream. Salt and pepper. Recover and let chill in refrigerator for 30 minutes to sufficiently marinate the flavours. In 4 to 6 serving bowls, distribute the mesclun lettuce. Garnish with strawberries, mango, onion, broccoli heads, Oka or Douanier and Havarti cheese. Sprinkle on vinaigrette and garnish with walnuts.
4
Vinaigrette 1 jalapeno pepper (or another hot pepper) lime rind 1/4 cup (60 mL) fresh coriander, finely chopped 3/4 cup (190 mL) 15 % cooking cream 1 tsp. (5 mL) Salt 1/2 tsp. (2 mL) pepper 4 cups (1 L) mesclun lettuce or young spinach 2 cups (500 mL) strawberries de-stalked and cut in 4 2 cups (500 mL) mango peeled and cut into cubes 1/2 cup (125 mL) sweet onion cut into rings (vidalia or spanish) 2 cups (500 mL) small heads of broccoli blanched (boil 2 minutes and refrigerate) 1/2 cup (125 mL) Oka or douanier cheese, cut into cubes 1/4 cup (60 mL) walnuts
Lime and Coriander Flavoured Island Salad

Lime and Coriander Flavoured Island Salad

Rate this recipe
1 Vote
4
servings
0:15
Preparation
0:30
COOKING
1:15
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • Vinaigrette
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  • 1
    jalapeno pepper (or another hot pepper)

  • lime rind
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  • 1/4 cup
    (60 mL)
    fresh coriander, finely chopped
  • 3/4 cup
    (190 mL)
    15 % cooking cream
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  • 1 tsp.
    (5 mL)
    Salt
  • 1/2 tsp.
    (2 mL)
    pepper
  • 4 cups
    (1 L)
    mesclun lettuce or young spinach
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    DOLE SALADS

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    DOLE SALADS

    DOLE SALADS

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    DOLE SALADS

    DOLE SALADS

    $2.69 ea.

    255 - 340 g PRODUCT OF U.S.A. SELECTED VARIETIES

    DOLE SALADS

    DOLE SALADS

    $2.69 ea.

    255 - 340 g PRODUCT OF U.S.A. SELECTED VARIETIES

  • 2 cups
    (500 mL)
    strawberries de-stalked and cut in 4
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  • 2 cups
    (500 mL)
    mango peeled and cut into cubes
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  • 1/2 cup
    (125 mL)
    sweet onion cut into rings (vidalia or spanish)
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  • 2 cups
    (500 mL)
    small heads of broccoli blanched (boil 2 minutes and refrigerate)
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    Avocados

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    2 for $3.0

    PRODUCT OF MEXICO Mangoes PRODUCT OF ECUADOR OR PRODUCT OF PERU Broccoli PRODUCT OF U.S.A.

    Avocados

    Avocados

    2 for $3.0

    PRODUCT OF MEXICO Mangoes PRODUCT OF ECUADOR OR PRODUCT OF PERU Broccoli PRODUCT OF U.S.A.

    Avocados

    Avocados

    2 for $3.0

    PRODUCT OF MEXICO Mangoes PRODUCT OF ECUADOR OR PRODUCT OF PERU Broccoli PRODUCT OF U.S.A.

    Avocados

    Avocados

    2 for $3.0

    PRODUCT OF MEXICO Mangoes PRODUCT OF ECUADOR OR PRODUCT OF PERU Broccoli PRODUCT OF U.S.A.

    Avocados

    Avocados

    2 for $3.0

    PRODUCT OF MEXICO Mangoes PRODUCT OF ECUADOR OR PRODUCT OF PERU Broccoli PRODUCT OF U.S.A.

    Avocados, Mangoes and Broccoli

    Avocados, Mangoes and Broccoli

    2 for $3.0

    Product of Mexico, Product of Ecuador or product of Peru and Product of U.S.A.

    Avocados

    Avocados

    2 for $3.0

    PRODUCT OF MEXICO Mangoes PRODUCT OF ECUADOR OR PRODUCT OF PERU Broccoli PRODUCT OF U.S.A.

  • 1/2 cup
    (125 mL)
    Oka or douanier cheese, cut into cubes
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    120 - 133 g, SELECTED VARIETIES

  • 1/4 cup
    (60 mL)
    walnuts
Imprimer ma sélection

Preparation

With a knife, cut hot pepper into two. Take out seeds and white membrane. Chop finely. Wash hands after having handled the pepper. Do not touch your eyes.

In a small bowl, mix the pepper, lime rind, coriander and cream. Salt and pepper. Recover and let chill in refrigerator for 30 minutes to sufficiently marinate the flavours.

In 4 to 6 serving bowls, distribute the mesclun lettuce. Garnish with strawberries, mango, onion, broccoli heads, Oka or Douanier and Havarti cheese. Sprinkle on vinaigrette and garnish with walnuts.

Source : Metro

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