Papaya, Shrimp and Spinach Salad W/ Lime Vinaigrette

Recipe Ingredients

		Lime Vinaigrette
1/4 cup	59ml	Rose's lime marmalade
1/4 cup	59ml	Fresh lime juice
2 teaspoons	10ml	Orange juice concentrate
1/2 teaspoon	2.5ml	Dijon mustard
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Ground coriander
1/8 teaspoon	0.6ml	Cayenne
1/3 cup	78ml	Salad oil
		Salad
1		Butter lettuce
1		Fresh spinach
1		Firm ripe papaya - peeled, seeded, (large) diced
1		Orange - peel, diced
1/2 cup	46g / 1.6oz	Sliced almonds - lightly toasted
1/2 lb	227g / 8oz	Bay shrimp meat - optional

Recipe Instructions

Lime Vinaigrette:

1. Place lime marmalade in a medium bowl and stir until lumps are dissolved.

2. Add the lime juice and whisk until smooth. Stir in orange juice concentrate, mustard, salt, coriander and cayenne.

3. Slowly whisk in salad oil. Dressing should be smooth and emulsified.

Salad:

1. Wash and dry greens, and cut or tear into bite-size pieces. Place in a large bowl and add died fruits, almonds and shrimp

2. Drizzle in 1/2 cup of the Lime Vinaigrette and toss gently to coat salad evenly.

3. Serve immediately and pass or serve the remaining vinaigrette if more dressing is desired.

Chef's Note: This salad is also great as an entree salad topped with grilled prawns instead of the bay shrimp.

Source:
Kathy Casey, for the Seattle Times

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