Nectarine & Mango Salad with
Saffron-Ginger-Honey Dressing
(serves
6-8) (From
Great Grilling with the Seafood Steward on KOIN-TV6,
Portland, Oregon - September 6, 1999)
Dressing Ingredients
1 small lime -
juice only, 2
Tablespoons crystalized (candied)
ginger-finely chopped. 1 to 2 Tablespoons
honey, 1/3 Tablespoon saffron, 1/3 cup mayonnaise (low
fat), 1/3 cup sour cream (low fat), salt & pepper to
taste.
Directions:
Combine honey, lime juice and saffron, stirring until well
mixed. Add remaining ingredients. Blend thoroughly and
refrigerate
Salad
Ingredients:
3 large nectarines - pitted and cut
into bite-sized pieces (do not peel),
2 mangos (firm, but ripe, peeled, seeded
& cut into bite-sized pieces), 4 green onions -
coarsely chopped, 3 small celery stalks -
thinly sliced diagonally, 1 medium cucumber (peeled, halved
lengthwise, seeded & sliced crosswise into bite-sized pieces), 1
small
pablano pepper (seeded & cut into thin
julienne strips one inch long), 5-8
mint leaves - minced, 1/2 small red onion
- very thinly sliced, 1/4 cup cilantro (chopped - can
substitute parsley), 1/2 cup cashew nuts for
garnish.
Directions:
In a large serving
bowl, combine all salad ingredients, plus dressing and toss gently
to thoroughly blend. Garnish with the cashews.
Enjoy!
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