Description
When you want to put on the "dog" but not the fat, try this colorful salad.not only is it colorful but downright pretty – serve with fresh bread, pitas or water wafers, if you choose. Bon appetit the original recipe calls for 2 tsp of curry powder and the reviewers and i agree that this was too much. 😉
Ingredients
- Mango
- Mango Nectar
- Fresh Lime Juice
- Fresh Ginger
- Curry Powder
- Fresh Chives
- Shallots
- White Pepper
- French Haricots Vert
- Asparagus
- Red Bell Pepper
- Mixed Baby Greens
- Fresh Cilantro Leaves
- Lobster Tail Meat
- Plum Tomatoes
Instructions
- Place first 5 ingredients in blender
- Blend until smooth —
- Stir in chives and shallots
- Season to taste with salt and white pepper
- Can be prepared 1 day ahead
- Cover and refrigerate
- Bring heavy large saucepan of water to boil
- Add beans and cook until tender, about 4 minutes
- Using slotted spoon, transfer to bowl of cold water
- Drain
- Repeat process with asparagus
- Cut asparagus, beans, bell pepper, greens and cilantro in large bowl
- Drizzle some dressing over and toss lightly
- Season with salt and white pepper to taste
- Arrange salad on plates
- Fan lobster decoratively
- Garnish with tomatoes and drizzle remaining dressing over