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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a good recipe with some grilled chicken. It was adapted from a recipe by Teri Sandison. Ingredients:
4 -6 cups baby greens |
2 papayas, slightly under ripe |
1/3 cup pine nuts |
2 ounces rice noodles (asian) |
2 cups oil, flavourless |
1 dash nutmeg |
2 teaspoons finely grated orange zest |
1/3 cup fresh orange juice |
1/3 cup balsamic vinegar |
1/3 cup light olive oil |
2 tablespoons light soy sauce |
1 teaspoon asian chili sauce |
2 tablespoons finely minced ginger |
3 tablespoons minced cilantro |
3 tablespoons minced fresh mint leaves |
Directions:
1. Heat oven to 325°.
2. Peel papaya, cut in half and scoop& discard seeds.
3. Cut flesh into about 1/2-inch cubes.
4. Spread pine nuts on tray and toast until light golden about 8 minutes.
5. Place the rice sticks into a large bag and separate into small bundles (the bag keeps things from getting messy).
6. Place the oil in a wok over med heat until the end of a rice stick expands immediately, when put in the oil.
7. Add a small bundle of rice sticks till the moment they expand about 3 seconds, turn them over with tongs cook other side 3 seconds, remove and drain on paper towels.
8. Repeat with remaining rice sticks.
9. Store in a paper bag at room temperature.
10. Place the lettuce greens and papaya in a very large mixing bowl; whisk the dressing and pour over and toss until evenly mixed.
11. Gently fold in the rice sticks trying to keep them as large as possible.
12. Transfer salad to dinner plates, sprinkle on the nuts and shake a little nutmeg over each salad.
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