Tropical Green Salad With Honey Lime Vinaigrette Recipe

Name: Tropical Green Salad With Honey Lime Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 1/2 pounds Green Beans, Trimmed; 1 bag Chopped Green Lettuce, Such A Romaine Or Butter Lettuce, A Bag Is 6.5 Ounces; 1 whole Cucumber, Medium Size, Peeled, And Diced Large; 1 whole Red Bell Pepper, Stem And Seeds Removed, Large Dice; 1/2 whole Small Red Onion, Sliced; 1 whole Mango, Peeled, Pitted, Large Dice; 6 ounces, weight Havarti Cheese, Large Dice; 1/4 cups Flavored Sliced Almonds, Honey Roasted Or Salt And Pepper Flavor (typically Found In The Produce Section); FOR THE VINAIGRETTE:; 2 Tablespoons Shallot, Minced; 1 clove Garlic, Chopped (a Small Clove); 1 whole Lime, Juiced; 2 Tablespoons Rice Vinegar; 1 Tablespoon Honey; 1 teaspoon Dijon Mustard; 1/4 teaspoons Toasted Sesame Oil; 2 dashes Tabasco Hot Sauce; 1/3 cups Canola Oil, Add Up To 1/2 Cup (depending How Acidic You Like Your Dressing); Salt And Pepper, to taste

Servings: persons

FOR THE SALAD:
1/2 pounds Green Beans, Trimmed
1 bag Chopped Green Lettuce, Such A Romaine Or Butter Lettuce, A Bag Is 6.5 Ounces
1 whole Cucumber, Medium Size, Peeled, And Diced Large
1 whole Red Bell Pepper, Stem And Seeds Removed, Large Dice
1/2 whole Small Red Onion, Sliced
1 whole Mango, Peeled, Pitted, Large Dice
6 ounces, weight Havarti Cheese, Large Dice
1/4 cups Flavored Sliced Almonds, Honey Roasted Or Salt And Pepper Flavor (typically Found In The Produce Section)
FOR THE VINAIGRETTE:
2 Tablespoons Shallot, Minced
1 clove Garlic, Chopped (a Small Clove)
1 whole Lime, Juiced
2 Tablespoons Rice Vinegar
1 Tablespoon Honey
1 teaspoon Dijon Mustard
1/4 teaspoons Toasted Sesame Oil
2 dashes Tabasco Hot Sauce
1/3 cups Canola Oil, Add Up To 1/2 Cup (depending How Acidic You Like Your Dressing)
Salt And Pepper, to taste

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For the salad:
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1. Prepare a large bowl of ice water and set it aside. Bring a large pot of water to a boil then add a little salt and the green beans. Blanch the beans for about a minute and a half.
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2. Remove the beans from the water using a slotted spoon. Immediately plunge the blanched green beans into the bowl of ice water. This will shock the beans so that they stay bright green and crisp. Once they have completely cooled, drain the beans well.
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3. Set out a large shallow bowl or a platter. Arrange the lettuce on the bottom.
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4. Arrange the veggies, mangoes and cheese in an attractive manner over the lettuce. My preference is to make piles of like veggies, so that each person can take what they want.
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5. Sprinkle the sliced almonds over the salad (or serve on the side). Serve the dressing on the side.
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For the vinaigrette:
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1. Add all of the ingredients except for the canola oil and the salt and pepper into the jar of a blender.
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2. Put the lid on the blender, but remove the center of the lid. Turn the blender on (hold a towel over the top in case it splatters), and pour the canola oil in a slow, steady stream through the hole in the lid. When the dressing is emulsified, add salt and pepper to taste.
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3. Store extra dressing in the refrigerator for up to a week.
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Note: If you don't have a blender; be sure to mince the garlic and shallots really fine. Then combine all of the ingredients except for the canola oil in a medium bowl. Use a whisk and whisk the ingredients while pouring the oil in a slow steady stream into the bowl.

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE SALAD:, 1/2 pounds Green Beans, Trimmed, 1 bag Chopped Green Lettuce, Such A Romaine Or Butter Lettuce, A Bag Is 6.5 Ounces, 1 whole Cucumber, Medium Size, Peeled, And Diced Large, and more.

Yes, Tropical Green Salad With Honey Lime Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tropical Green Salad With Honey Lime Vinaigrette

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