Papaya and Bean Sprout Salad
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
2 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 large, ripe papaya squeeze of lime juice 7 ounces (about 4 handfuls) green and red salad leaves such as frisee, romaine, lamb's lettuce, and oakleaf lettuce, torn into bite-sized pieces
1/2 ounce (small handful) arugula 1/2 small cucumber, very thinly sliced 1/2 cup bean sprouts
CITRUS DRESSING: 1/4 tsp Dijon mustard 1 tsp olive oil 1-1/2 tbsps orange juice
pinch of sugar salt and freshly ground black pepper to taste



1 Halve the papaya lengthwise and scoop out the seeds, reserving a few for garnish. Using a small, sharp knife, carefully remove the skin. Slice the flesh lengthwise into thin segments. Place in a shallow dish and sprinkle with a squeeze of lime juice.
2 Arrange the leaves on individual plates. Scatter the cucumber, bean sprouts, and papaya over the top, and sprinkle with the reserved papaya seeds.
3 Puree the dressing ingredients in a blender and spoon over the salad. Serve at once with crackers or crusty bread.

Back