Prawn Salad with Mango Vinaigrette

A refreshing salad of contrasting texture and flavor that is every bit
pleasing to the palate!

Mango Vinaigrette:

1 Tablespoon honey
¼ cup Sun Tropics^® Mango Nectar
2 Tablespoons olive oil
1 ½ Tablespoons apple cider
2 Tablespoons Sun Tropics^® Pure Calamansi
½ teaspoon salt
dash of white pepper
1 sprig of cilantro or celery leaves (optional)

Directions:

1. Combine honey, Mango Nectar, olive oil, apple cider, and Pure Calamansi in a blender or food processor and run until well blended.
2. Season with salt and pepper and run mixture for a few more seconds. Makes 1/3 cup.

Prawn Salad

12 pieces shelled prawns
1 teaspoon grated ginger
¼ cup olive oil
Salt and pepper
4 cups salad greens
1 can mandarin oranges
¼ cup chopped walnuts or pine nuts, roasted

Directions:

1. Marinate prawns in ginger and olive oil for 15 minutes.  Season with salt and pepper.  Stir-fry over high heat in a sauté pan.  Do not overcook.  Set aside to cool.
2. In a large bowl, toss together the salad greens, mandarin oranges, nuts and Mango Dressing.  Serve in individual bowls and top with cooked prawns.

Cook’s Note:

1. Prawns may be substituted with ¼ cup thinly sliced smoked salmon or 6 pcs kani/crabstick, halved.
2. To roast nuts, place in a skillet without oil.  Place over medium low heat.  Stir occasionally until nuts are slightly browned and fragrant.

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