South Pacific Salad Recipe
Ingredients
| 2 mangoes, peeled and sliced | ||
| 1/2 small ripe pineapple, peeled, cored and cubed | ||
| 1 cucumber, peeled and sliced thinly | ||
| Green beans | 1/2 Pound, blanched | |
| 1/4 lb. cooked prawns, shelled and deveined | ||
| 1 pear, cored and chopped | ||
| Roasted peanuts | 1/4 Pound, garnish | |
| LEMON AND LIME DRESSING | ||
| Peanut oil | 2/3 Cup (16 tbs) | |
| 1/3 cup lemon and lime juice, mixed | ||
| Granulated Sugar | 1 Teaspoon | |
| Garlic | 2 Clove (5gm), crushed | |
| English mustard | 1/2 Teaspoon | |
| Zest of 1/2 lime | ||
| Zest of 1/2 lemon | ||
| Salt | To Taste | |
| black pepper | 1 | |
Directions
Make dressing by combining all dressing ingredients in a jar.
Let stand at room temperature for 2 hours.
In a large bowl, combine mangoes, pineapple, cucumber, beans, prawns and pear.
Pour half the dressing over salad and toss well.
Place in the refrigerator for 1 hour.
Let stand at room temperature for 2 hours.
In a large bowl, combine mangoes, pineapple, cucumber, beans, prawns and pear.
Pour half the dressing over salad and toss well.
Place in the refrigerator for 1 hour.
Chef
