As my sister and I debated about where we should go for lunch today, I realized I’d much rather throw together a salad at home than drive somewhere and pay 10 bucks. I learned from Rachel Ray that if you combine your favorite jam with a little olive oil and vinegar, you can make a million different variations of white wine vinaigrette. While browsing the wall-o-jam at Mother’s Market last week, I saw mango pineapple jam for the first time and the gears instantly started turning. I added beans to this salad to crank up the protein just a bit. If you’re not a big fan of beans, leave them out or substitute cooked shrimp. If I had an avocado handy, I’d have thrown that on there also for some added creaminess.
1 can mandarin oranges, drained
½ cup beans, rinsed and drained
1 med shallot, thinly sliced
½ cucumber, thinly sliced
½ cup alfalfa spouts
1 carrot, peeled and sliced
4 oz crumbled goat cheese
1 recipe mango pineapple vinaigrette, recipe follows
What To Do:
Divide all ingredients between two plates and serve immediately.
Serves 2 (entrée portions)
Mango Pineapple Vinaigrette
1 Tbs extra virgin olive oil
2 Tbs 100% fruit mango pineapple jam
Salt and pepper to taste
Combine all ingredients in a small food processor and whirl away until smooth or wisk together by hand. If you find that your dressing is a little too thick, add vinegar ½ tsp at a time until desired consistency. Set aside.