This salad is a magical combination of flavors and textures, "every bite is different" someone said recently when I made a triple batch for an impromptu family supper. It's a "concept" recipe for a mixed vegetable and fruit salad, just be sure to include plenty of fruit, that's what makes this salad special. While the salad stands alone, it's especially designed to pair with Tropical Pork Tenderloin, just pork tenderloin seasoned with a distinctive rub and roasted. For a large gathering, I like to cook the pork ahead of time and chill, then slice it thin with an electric knife.
Is it the same in towns and cities everywhere now’days? In my neighborhood, especially on the weekends, fathers push strollers as much as mothers.
Weekdays, the Mom Parade starts about nine, mostly power-stroller-walking two and three abreast, faces taut and determined, filled with triple-tasking purpose: If we walk and talk fast enough for an hour, the baby will get out, our bellies will firm up, we’ll forget we’re sleep-deprived.
Weekends, the dads some times line up in pairs and an occasional trio too. But their guffaws, their strides exude relaxed satisfaction, reminding passersby why strollers, indeed, are for strolling.
How is it that a man is most masculine, most like a real guy’s guy and a real man’s man, when he’s parenting?
I’m not sure except to be certain: Lucky kids. Lucky moms. And most especially, lucky lucky dads.
TROPICAL SUPPER SALAD
- 2 tablespoons olive oil
- Zest from 1 lime
- Juice from 3 limes (about 3 tablespoons)
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 1 teaspoon curry powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 red bell pepper, cut in thick matchsticks
- 1/2 cup currants
- 4 cups thin-sliced Napa cabbage
- 4 cups baby spinach
- 2 ‘wet fruits’ such as mango, orange or banana, in slices or bite-size pieces
- 1 avocado, in slices or bite-size pieces, optional but delicious
- Top with Tropical Pork Tenderloin or grilled or rotisserie chicken, sliced
LIME VINAIGRETTE Whisk vinaigrette ingredients. Makes about a 1/2 cup. May be mixed in advance, just refrigerate but return to room temperature before dressing the salad.)
SALAD In a large bowl, combine pepper and currants. (Stop here if prepping more than 30 minutes in advance.) Stir in cabbage, spinach, fruit and avocado. Toss with Lime Vinaigrette (you might not use it all).
TO SERVE Arrange salad on serving plates. If you're serving meat too, arrange it on top of or beside the salad. Serve and enjoy!
LIME VINAIGRETTE ONLY, Per Tablespoon: 39 Calories; 3g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 94mg Sodium; 2g Carb; 0g Fiber; 2g Sugar; 0g Protein. WEIGHT WATCHERS POINTS WW Old Points 1 & WW Points Plus 1.
LIME VINAIGRETTE & SALAD COMBINED, Per Serving (assumes 2T dressing, without/with avocado): 225/305 Calories; 7/14g Tot Fat; 1/2g Sat Fat; 0mg Cholesterol; 228/232mg Sodium; 4145g Carb; 5/8g Fiber; 29g Sugar; 4/5g Protein. WEIGHT WATCHERS POINTS WW Old Points 4/6.5 & WW Points Plus 6/8. CALORIE COUNTERS for a 100-calorie serving, omit the avocado, dress 1/9th of the salad with 1T Lime Vinaigrette.
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