Recipe - Lobster-Mango Salad

1/3 cup Fresh orange juice
One fourth cup Fresh lime juice
2 tablespoon Minced peeled gingerroot
One half teaspoon Salt
1 cup Chopped peeled mango
Three fourths cup Minced red onion
One fourth cup Finely chopped seeded
serrano chile
3 tablespoon Chopped fresh mint
1 Head Belgian endive, (1/4
pound)
2 Lobsters, (1One half pound)
cooked
8 cup Gourmet salad greens
32 Strips peeled jicama, (9 x
One half x 1/8inch)
24 Asparagus spears, steamed
and chilled
1 teaspoon Freshly ground pepper

Combine the first 4 ingredients in a small bowl; stir well.

Combine 3 tablespoons juice mixture, mango, onion, chile, and mint in a
bowl, and stir well. Set mango mixture aside.

Separate endive into leaves, reserving 12 outer leaves. Thinly slice the
remaining leaves; set aside.

Remove meat from lobster tails and claws; set claw meat aside. Thinly slice
tail meat; set aside.

Drizzle 1/3 cup juice mixture over the salad greens, and toss gently to
coat. Divide greens evenly among 4 salad plates. Arrange 3 endive leaves, 8
jicama strips, and 6 asparagus spears on 1 side of each plate. Arrange claw
meat on other side of each plate. Spoon One half cup mango mixture in center of
each plate. Arrange tail slices, overlapping, on top of mango mixture.
Drizzle remaining juice mixture evenly over lobster meat. Sprinkle pepper
over salads, and garnish with cut or sliced up endive. Yield: 4 servings.

Per serving: 508 Calories; 2g Fat (4% calories from fat); 27g Protein; 101g
Carbohydrate; 71mg Cholesterol; 578mg Sodium

NOTES : You'll need a large jicama to get long, gracefullooking strips.
But don't worry about buying too much: The leftovers can be used as a
lowfat snack or tidbit. Put the remaining jicama strips on a plate with
lime wedges and a pepper shaker filled with chili powder. To eat, squeeze a
lime wedge over the slices and then sprinkle with chili powder.

Recipe by: Cooking Light, May 1995, page 64

Posted to MCRecipe Digest V1 #424 by igor@digex.net on Jan 28, 1997.