Tropical Fruit Salad

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Tropical Fruit Salad Ingredients

MINT OIL	3 c Cooked quinoa
2/3 c Fresh mint leaves	3 c Bite-size pieces mixed fresh
1/2 c Extra-light olive oil	Such as papaya and pineapple
2 tb Fresh lime juice	Carambola and kiwifruit and
1/2 ts Coarse salt	Mango or red grapefruit
REMAINING INGREDIENTS	1/4 c Fresh orange juice
1/2 c Uncooked wheat berries	1 tb Fresh lime juice
1/4 ts Coarse salt	Chopped fresh mint; for

Instructions for Tropical Fruit Salad

8 SERVINGS DAIRY-FREE Very refreshing! This unusual fruit and grain salad makes a luscious breakfast treat or light luncheon dish. Use remaining mint oil over cooked grains or steamed new potatoes, or drizzle over a mixed green salad. (Carambola = star fruit) PREPARE MINT OIL: Bring small saucepan of water to boil. Add mint leaves to boiling water and cook for 30 seconds. Drain, rinse under cold running water and drain again. Transfer mint to blender or food processor along with oil, lime juice and salt; process 1 minute. Set aside. Place wheat berries in fine-meshed sieve and rinse under cold running water. Transfer to small saucepan with 2 cups water and salt and bring to boil. Cover, reduce heat to low and simmer until tender but still a little crunchy, 70 to 80 minutes. Drain wheat berries well and transfer to large bowl. Add quinoa and 4 to 5 tablespoons of mint oil and mix well. Adjust seasoning to taste. In another large bowl, combine mixed fruit, orange and lime juices. Mix well. To serve, spread heaping A cup quinoa mixture on each plate. Top with fruit salad and garnish with chopped mint. PER SERVING: 163 CAL.; 4G PROT.; 5G TOTAL FAT (1G SAT. FAT); 28G CARB.; 0 CHOL.; 76MG SOD.; 3G FIBER Converted by MC_Buster. By Kathleen on Jun 05, 1999. Recipe by: Vegetarian Times Magazine, June 1999, page 38 Converted by MM_Buster v2.0l.

Main Ingredient: FruitCuisine: Uncategorized

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