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Name: Unique Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 1/2 lg Yellow bell pepper; 2 Red onions -- sliced thick; 12 Cherry tomatoes; sm Heads; Below; 1 Zucchini; Bibb lettuce -- 1 lg. or 2; Pit removed/sliced 1/3"; Thick; 4 Semi-Boneles quail; 1/2 lg Red bell pepper; Sliced in half lenghtwise; 1 Avocado; 2 Limes -- quartered; 1 1/2 c CILANTRO LIME VINAIGRETTE --

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INGREDIENTS

1/2 lg Yellow bell pepper
2 Red onions -- sliced thick
12 Cherry tomatoes
sm Heads
Below
1 Zucchini
Bibb lettuce -- 1 lg. or 2
Pit removed/sliced 1/3"
Thick
4 Semi-Boneles quail
1/2 lg Red bell pepper
Sliced in half lenghtwise
1 Avocado
2 Limes -- quartered
1 1/2 c CILANTRO LIME VINAIGRETTE --

INSTRUCTIONS

Trim the wings off the quail and discard them. Carefully remove the legs from the breast meat and marinate the legs and breast for 2 hours in half the vinaigrette. About 20 minutes before salad time, grill the quail and vegetables until the quail is firm and golden brown (about 7 to 9 minutes) and the vegetables( with the exception of the avocado ) are soft and look well grilled. Allow them to rest for 10-15 minutes before assembling so they are still warm but definitely not hot. Once cooled down, cut the vegetables (except tomatoes) into small bite-sized pieces. To assemble the salad, make four small beds of bibb lettuce on as many chilled plates and top with the chopped grilled vegetables. Put the grilled quail legs at 3 and 9 oclock and lime wedges at 12 and 6 oclock with 3 cherry tomatoes tossed on top. Now carefully slice a quail breast into 6 thin strips trying to maintain the shape of the breast, and place it on top of one of the salads. Garnish with avocado slices. Repeat the procedure with the remaining salads. Serve with the remaining vinaigrette. CILANTRO LIME VINAIGRETTE 1/2 cup olive oil 1/2 cup peanut oil 1 lime, juiced with pulp 1/4 cup lime juice 1 1/4 teaspoons green peppercorns, crushed 1/2 teaspoon cayenne pepper 1/2 teaspoon cumin, ground 2 tablespoons fresh cilantro, chopped Combine all ingredients in a small bowl and whisk. Store in a glass jar in the refrigerator. Allow to warm to room temperature before using as a marinade Recipe By : Game Chef File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Unique Salad

1/2 lg Yellow bell pepper
2 Red onions -- sliced thick
12 Cherry tomatoes
 sm Heads
 Below
1 Zucchini
 Bibb lettuce -- 1 lg. or 2
 Pit removed/sliced 1/3"
 Thick
4 Semi-Boneles  quail
1/2 lg Red bell pepper
 Sliced in half lenghtwise
1 Avocado
2 Limes -- quartered
1 1/2 c CILANTRO LIME VINAIGRETTE --

Trim the wings off the quail and discard them.  Carefully remove the legs  from the breast meat and marinate the legs and breast for 2 hours in half  the vinaigrette. About 20 minutes before salad time, grill the quail and  vegetables until the quail is firm and golden brown (about 7 to 9 minutes)  and the vegetables( with the exception of the avocado ) are soft and look  well grilled.  Allow them to rest for 10-15 minutes before assembling so  they are still warm but definitely not hot. Once cooled down, cut the  vegetables (except tomatoes) into small bite-sized pieces. To assemble the  salad, make four small beds of bibb lettuce on as many chilled plates and  top with the chopped grilled vegetables. Put the grilled quail legs at 3  and 9 oclock and lime wedges at 12 and 6 oclock with 3 cherry tomatoes  tossed on top.  Now carefully slice a quail breast into 6 thin strips  trying to maintain the shape of the breast, and place it on top of one of    the salads. Garnish with avocado slices. Repeat the procedure with the  remaining salads. Serve with the remaining vinaigrette. CILANTRO LIME  VINAIGRETTE 1/2 cup olive oil 1/2 cup peanut oil 1 lime, juiced with pulp  1/4    cup lime juice 1 1/4 teaspoons green peppercorns, crushed 1/2  teaspoon cayenne pepper 1/2 teaspoon cumin, ground 2 tablespoons fresh  cilantro, chopped Combine all ingredients in a small bowl and whisk. Store  in a glass jar in the refrigerator. Allow to warm to room temperature  before using as a marinade    Recipe By     : Game Chef    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (2048g)
Recipe Makes: 1 Servings

Calories: 669
Calories from Fat: 299 (45%)

Amt Per Serving		% DV

	Total Fat 33.2g	44 %
	Saturated Fat 4.8g	24 %
	Monounsaturated Fat 20.2g
	Polyunsanturated Fat 5.1g
Cholesterol 0mg		0 %
Sodium 112.6mg		4 %
Potassium 5356.7mg		141 %
Total Carbohydrate 92.4g		27 %
	Dietary Fiber 35.9g	144 %
	Sugars, other 56.5g
Protein 21.1g		30 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 669

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