CARIBBEAN SALAD WITH HONEY LIME DRESSING
Pineapple, mandarin oranges, dried cranberries, cilantro, green onions and more will tantalize your taste buds in this Caribbean inspired salad with honey lime dressing.
Provided by Marjory Pilley
Categories Salad
Time 15m
Number Of Ingredients 15
Steps:
- Layer salad greens, pineapple, mandarin orange segments, cranberries, cilantro and green onion between 4 plates or in a large bowl.
- To make the honey lime dressing, add all of the ingredients to a food processor and pulse until smooth.
- Drizzle dressing over the salad.
- Sprinkle Chia seeds and sesame seeds over the top.
- Top with black beans or desired protein.
Nutrition Facts : Calories 458 kcal, Carbohydrate 71 g, Protein 11 g, Fat 17 g, SaturatedFat 1 g, Sodium 28 mg, Fiber 13 g, Sugar 37 g, ServingSize 1 serving
JAMAICAN VINAIGRETTE
Make and share this Jamaican Vinaigrette recipe from Food.com.
Provided by Ambervim
Categories Salad Dressings
Time 10m
Yield 1 Batch
Number Of Ingredients 8
Steps:
- Place the jamiaca flowers in a bowl along with the garlic, oils, vinegar, salt, sugar and pepper. Let them sit for a few minutes, for the flowers to soften up a bit. Then pour everything into a blender and puree. The flowers will not be pureed until smooth. The mix will have a textured consistency with chewy flower chunks: that's what you want!
- Let the mix stand for at least two hours. If it will not be used then, it can be kept in the refrigerator, covered, for up to a week.
Nutrition Facts : Calories 2458.9, Fat 272.1, SaturatedFat 23.9, Sodium 6981.8, Carbohydrate 12.2, Fiber 0.5, Sugar 8.5, Protein 0.7
SIMPLE VINAIGRETTE
We followed the standard 3-to-1 oil-to-vinegar ratio for this super simple vinaigrette. For variety, add your favorite dried or chopped fresh herbs. Make a batch at the beginning of the week, and toss a few tablespoons with fresh greens for a quick weeknight salad. But remember that vinaigrette isn't just for salad: You can also use it as a quick sauce for fish or grilled chicken.
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Set a medium bowl on a kitchen towel shaped like an "O" (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days.
SPINACH SALAD WITH JAMAICAN VINAIGRETTE AND CARAMELIZED PECANS
This came for a PBS show, Pati's Mexican Table. Jamaica flowers are also known as hibiscus flowers.
Provided by Ambervim
Categories < 15 Mins
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Place the spinach and watercress in a large bowl. Pour some of the vinaigrette on top and toss. Top with the chopped caramelized pecans and sprinkle the scallions over the top. Drizzle some more vinaigrette on top. If you have leftover vinaigrette, you can eat it with a spoon!
Nutrition Facts : Calories 114.5, Fat 10.1, SaturatedFat 0.9, Sodium 54, Carbohydrate 5.5, Fiber 3.1, Sugar 1.1, Protein 3.4
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