3/4 cup olive oil
2 tablespoons raspberry vinegar
1 teaspoon grated fresh ginger
1 teaspoon honey
1 teaspoon mustard seed
1 tablespoon lemon juice
1 tablespoon minced fresh chives
1 teaspoon dill weed
1 small head iceberg lettuce, shredded
3 avocados - peeled, pitted and sliced
3 mangos, peeled and sliced
1 pound cooked prawns, peeled and veins removed
3 ounces sliced mushrooms
Place a mound of shredded lettuce in the center of each plate. Arrange the avocado, mango and prawns around the rim of the plate.
Sprinkle mushrooms over all.
Pour enough dressing over all to coat; serve with fresh bread and butter if desired.
Recipe makes 16 servings (4 quarts).
Did You Know?
One pound of raw shrimp will yield one-half to three-quarter pound after cooking. Large shrimp are called prawns.
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