Lime Vinaigrette: 1. Place lime marmalade in a medium bowl and stir until lumps are dissolved. Add the lime juice and whisk until smooth. Stir in orange juice concentrate, mustard, salt, coriander and cayenne. 2. 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. Chefs Note: This salad is also great as an entree salad topped with grilled prawns instead of the bay shrimp. NOTES : Recipe copyright 1997 by Kathy Casey. Appeared in the Seattle Times, 2/5/97. MC formatted 2/8/97 by MsRooby@sprintmail.com Recipe by: Kathy Casey, for the Seattle Times Posted to MC-Recipe Digest V1 #476 by "Rooby"
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|Serving Size: 1 Serving (363g)|
|Recipe Makes: 6|
|Calories from Fat: 127 (52%)|
|Amt Per Serving||% DV|
|Total Fat 14.1g||19 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 56.7mg||17 %|
|Sodium 123.1mg||4 %|
|Potassium 1091.9mg||29 %|
|Total Carbohydrate 21.1g||6 %|
|Dietary Fiber 8.6g||35 %|
|Sugars, other 12.4g|
|Protein 13.5g||19 %|
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Calories per serving: 246
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