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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 Salad 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
  • 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

  • Salad
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  • 4 cups
    (1 L)
    mesclun lettuce or young spinach
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    DOLE SALAD KITS CAESAR 216 g LIGHT CAESAR 218 g RANCH 262 g

    DOLE SALAD KITS CAESAR 216 g LIGHT CAESAR 218 g RANCH 262 g

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    PRODUCT OF U.S.A.

  • 2 cups
    (500 mL)
    strawberries de-stalked and cut in 4
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    STRAWBERRIES

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    454 g PRODUCT OF U.S.A., No. 1 GRADE

  • 2 cups
    (500 mL)
    mango peeled and cut into cubes
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    PRODUCT OF BRAZIL

  • 1/2 cup
    (125 mL)
    sweet onion cut into rings (vidalia or spanish)
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    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.79 ea.

    3 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE

  • 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
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    450 g SELECTED VARIETIES

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    227 - 250 g SELECTED VARIETIES

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  • 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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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