Lobster-Mango Salad

Lobster-Mango Salad
Photo by Howard L. Puckett

Ingredients

  • ¼ cup fresh lime juice
  • 1/3 cup fresh orange juice
  • 32 (9 x 1/2 x 1/8-inch) strips peeled jicama
  • 1 cup chopped peeled mango
  • 32 (9 x 1/2 x 1/8-inch) strips peeled jicama
  • 2 (1 1/2-pound) lobsters, cooked
  • ¾ cup minced red onion
  • + 21 more ingredients
    • 24 asparagus spears, steamed and chilled
    • ¾ cup minced red onion
    • 24 asparagus spears, steamed and chilled
    • 1 cup chopped peeled mango
    • 1 teaspoon freshly ground pepper
    • 2 (1 1/2-pound) lobsters, cooked
    • 3 tablespoons chopped fresh mint
    • ½ teaspoon salt
    • ¼ cup fresh lime juice
    • 8 cups gourmet salad greens
    • 8 cups gourmet salad greens
    • 1/3 cup fresh orange juice
    • 1 teaspoon freshly ground pepper
    • 1 head Belgian endive (about 1/4 pound)
    • ½ teaspoon salt
    • 3 tablespoons chopped fresh mint
    • 1 head Belgian endive (about 1/4 pound)
    • ¼ cup finely chopped seeded serrano chile
    • 2 teaspoons minced peeled gingerroot
    • ¼ cup finely chopped seeded serrano chile
    • 2 teaspoons minced peeled gingerroot

Combine the first 4 ingredients in a small bowl; stir well. Combine 3 tablespoons juice mixture, mango, onion, chile, and mint in a bowl, and stir well. Set mango mixture aside. Separate endive into leaves, reserving 12 outer leaves. Thinly slice the remaining leaves; set aside. Remove meat from ...

View full recipe at My Recipes

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