© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: The African Cookbook by Bea Sandler
This salad or comparable greens and fruit combinations are served in all Parts of Africa. The salad is ideal for a group of women on any occasion and Men also appreciate it on a hot day. It is especially appropriate for a Weekend or outdoor luncheon.
2 quarts raw spinach
2 quarts romaine
1 quart chicory
1 quart lettuce
fresh pineapple cut in fingers, about 3 per bowl
fresh mango in strips, about 2 to 3 per bowl
avocado, dipped in lemon juice and cut in strips
fresh coconut, cut in thin slices
oranges (California type), thinly sliced with skins left on
bananas, cut in chunks
chopped peanuts, or coconut
1 pint-basket strawberries or any berries in season.
For the lime dressing:
1 quart mayonnaise.
1 cup whipped cream
2 tablespoon sugar
few drops green vegetable coloring.
In a 2 gallon bowl: stem, wash, and tear into medium-sized pieces: 2 quarts raw spinach, 2 quarts romaine, 1 quart chicory and 1 quart lettuce. fill the bowls with the mixture of greens. use any flesh fruits, coconut, and chopped peanuts in combinations like this: fresh pineapple cut in fingers, about 3 per bowl, fresh mango in strips, about 2 to 3 per bowl, avocado, dipped in lemon juice and cut in strips, fresh coconut, cut in thin slices, oranges (California type), thinly sliced with skins left on, bananas, cut in chunks, thinly coated with mayonnaise and dipped in chopped peanuts (or coconut) and 1 pint-basket strawberries or any berries in season. Arrange the fruits attractively in the individual salad bowls or in one large bowl. serve with lime dressing: grate: 4 limes, and add grated rinds with their juice to 1 quart mayonnaise. Fold in: 1 cup whipped cream sweetened with 2 tablespoon. sugar and a few drops green vegetable coloring.