Tuesday, June 26, 2007

citrus salad

The summer is the perfect time for salads, salads with fruit are a favourite of mine and here is one I made last week. I was inspired a recipe I saw in a magazine but didn't want to buy it so I kinda made it up as I went along. I served the salad with some steaks grilled on the barbecue that I had marinaded in a second batch of the dressing. It would go well with chicken as well and the marinade would work for that as well.It was a tasty meal.

Citrus Salad - serves 4

2 tsp curry paste ( make sure it is GF, I use mild but you can make it as spicy as you like)
2 medium cloves garlic minced
3 tbsp olive oil
2 tbsp white wine vinegar
1 tbsp sugar ( I use raw sugar)
1/4 cup pineapple juice (orange could also be used)

Lettuce - I use 2 handfuls per serving, I think it works out to about 6 cups
1 cup green beans - washed, chopped and then cooked until crisp and bright green it takes about 3 minutes in boiling water. Rinse immediately in cold water to stop them from continuing to cook.
2 fresh large tomatoes - chopped
1 cup chopped pistachio nuts
1 can well drained mandarin orange segments

Combine all of the ingredients for the dressing in a jar and shake well. Refrigerate until needed, it can be made a day or two ahead if desired.

After you cook the beans mix the salad ingredients in a large bowl, add the nuts at the last minute as they get soggy otherwise. Add the dressing, toss and serve.

If you are going to marinate some meat as well, mix up a second batch of dressing, place meat into a shallow container with a lid and pour dressing over the meat a few hours before you plan to cook it. The longer it has to marinate the tastier it is. I also added an extra tsp of curry paste to the dressing for this to make the marinade a little more tasty.


1 comment:

Shauna said...

The dressing sounds great, I think we're covered for supper tomorrow!