VegJoy - avocado and mango salad

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<mx2 source= " MasterCook 6.0 " date= " December 06, 2000 " >

<Summ>

<Nam>

Avocado and Mango Salad

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<RcpE name= " Avocado and Mango Salad " author= " Rombauer & apos;s New Joy of

Cooking " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Avocado and Mango Salad

 

Recipe By :Rombauer's New Joy of Cooking

Serving Size : 0 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lemon

2 ripe hass avocados

1 ripe mango or ripe papaya -- peeled

1 large red onion -- thinly sliced

1/2 cup fresh lemon juice

pinch salt

1/2 cup olive oil

2 tablespoons fresh lemon juice

salt and ground black pepper -- to taste

2 cups arugula leaves -- washed and dried

 

Halve the lemon. Halve the avocado, peel, and thinly slice lengthwise. Gently

rub the slices with the lemon halves.

 

Slice the mango or papaya vertically into segments.

 

Combine in a small bowl the onion slices, lemon juice and salt.

 

Whisk together in another small bowl the oil and lemon juice. Add salt and

ground black pepper to taste.

 

Toss arugula with half of the dressing.

 

Divide among chilled salad plates. Around the arugula, alternate slices of

avocado and mango. Spoon the remaining dressing over the slices. Arrange the

onion over the arugula. Serve immediately.

 

Source:

" All About Vegetarian Cooking: Salads (p.30) "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 1857 Calories; 171g Fat (77.3% calories

from fat); 13g Protein; 99g Carbohydrate; 19g Dietary Fiber; 0mg Cholesterol;

63mg Sodium. Exchanges: 3 Vegetable; 5 Fruit; 33 1/2 Fat.

 

NOTES : This salad is luscious with either mango or papaya—choose whichever you

can find the ripest. The mango and the avocado are the centerpieces here, not

the greens.

 

Nutr. Assoc. : 0 2108 4088 0 0 0 0 0 2130706543 0

 

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<CatS>

<CatT>

Salads

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<IngR name= " lemon " qty= " 1 " ></IngR>

<IngR name= " ripe hass avocados " qty= " 2 " >

<INtI>

2108

</INtI>

</IngR>

<IngR name= " ripe mango or ripe papaya " qty= " 1 " >

<IPrp>

peeled

</IPrp>

<INtI>

4088

</INtI>

</IngR>

<IngR name= " red onion " unit= " large " qty= " 1 " >

<IPrp>

thinly sliced

</IPrp>

</IngR>

<IngR name= " fresh lemon juice " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " salt " unit= " pinch " ></IngR>

<IngR name= " olive oil " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " fresh lemon juice " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " salt and ground black pepper " >

<IPrp>

to taste

</IPrp>

<INtI>

2130706543

</INtI>

</IngR>

<IngR name= " arugula leaves " unit= " cups " qty= " 2 " >

<IPrp>

washed and dried

</IPrp>

</IngR>

<DirS>

<DirT>

Halve the lemon. Halve the avocado, peel, and thinly slice lengthwise. Gently

rub the slices with the lemon halves.

</DirT>

<DirT>

Slice the mango or papaya vertically into segments.

</DirT>

<DirT>

Combine in a small bowl the onion slices, lemon juice and salt.

</DirT>

<DirT>

Whisk together in another small bowl the oil and lemon juice. Add salt and

ground black pepper to taste.

</DirT>

<DirT>

Toss arugula with half of the dressing.

</DirT>

<DirT>

Divide among chilled salad plates. Around the arugula, alternate slices of

avocado and mango. Spoon the remaining dressing over the slices. Arrange the

onion over the arugula. Serve immediately.

</DirT>

</DirS>

<Srce>

All About Vegetarian Cooking: Salads (p.30)

</Srce>

<Note>

This salad is luscious with either mango or papaya—choose whichever you can find

the ripest. The mango and the avocado are the centerpieces here, not the greens.

</Note>

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