When you want to put on the "dog" but not the fat, try this colorful salad.
Recipe information
Yield
Serves 4
Ingredients
1/2 mango, flesh removed
1/3 cup mango nectar
3 tablespoons fresh lime juice
1 tablespoon minced fresh ginger
2 teaspoons curry powder
3 tablespoons chopped fresh chives
2 tablespoons minced shallots
White pepper
8 ounces haricots verts or other green beans, cut in half
8 ounces asparagus
1/2 red bell pepper, thinly sliced
8 cups mixed baby greens
1/2 cup fresh cilantro leaves
White pepper
1 1/4 pounds cooked lobster tail meat, sliced into medallions
16 yellow baby plum tomatoes or cherry tomatoes
Preparation
Step 1
Place first 5 ingredients in blender. Blend until smooth. Stir in chives and shallots. Season to taste with salt and white pepper. Can be prepared 1 day ahead. Cover and refrigerate.)
Step 2
Bring heavy large saucepan of water to boil. Add beans and cook until tender, about 4 minutes. Using slotted spoon, transfer to bowl of cold water. Drain. Repeat process with asparagus. Cut asparagus, beans, bell pepper, greens and cilantro in large bowl. Drizzle some dressing over and toss lightly. Season with salt and white pepper to taste.
Step 3
Arrange salad on plates. Fan lobster decoratively. Garnish with tomatoes and drizzle remaining dressing over.
Nutrition Per Serving
Per serving: calories
170; fat
1 g; sodium
301 mg; cholesterol
45 mg
#### Nutritional analysis provided by Bon Appétit
