Recipe - Papaya Shrimp And Spinach Salad W Lime Vinaigrette

LIME VINAIGRETTE
One fourth cup Rose's lime marmalade
One fourth cup Fresh lime juice
2 teaspoon Orange juice concentrate
One half teaspoon Dijon mustard
One half teaspoon Salt
One half teaspoon Ground coriander
1/8 teaspoon Cayenne
1/3 cup Salad oil

SALAD
1 Head butter lettuce
1 bn Fresh spinach
1 lg Firm ripe papaya, peeled,
seeded, minced
1 lg Orange, peel cut off, minced
1 lg Ripe avocado, minced
One half cup Sliced almonds, lightly
toasted
One half pound Bay shrimp meat, optional

Lime Vinaigrette: 1. Place lime marmalade in a medium bowl and stir until
lumps are dissolved. Add the lime juice and whisk until smooth. Stir in
orange juice concentrate, mustard, salt, coriander and cayenne. 2. Slowly
whisk in salad oil. Dressing should be smooth and emulsified.

Salad: 1. Wash and dry greens, and cut or tear into bitesize pieces. Place
in a large bowl and add died fruits, almonds and shrimp. 2. Drizzle in 1/2
cup of the Lime Vinaigrette and toss gently to coat salad evenly. 3. Serve
immediately and pass or serve the remaining vinaigrette if more dressing is
desired. Chef's Note: This salad is also great as an entree salad topped
with grilled prawns instead of the bay shrimp.

NOTES : Recipe copyright 1997 by Kathy Casey. Appeared in the Seattle
Times, 2/5/97. MC formatted 2/8/97 by MsRooby@sprintmail.com
Recipe by: Kathy Casey, for the Seattle Times

Posted to MCRecipe Digest V1 #476 by "Rooby" MsRooby@sprintmail.com on
Feb 8, 1997.