Prep 20 m; Cook 5 m; Ready In 25 m;
"An out of this world salad that will have your dinner guests begging for the recipe. It is also versatile - summer berries are a nice alternative. I wouldn't normally tout a brand, but the only company I know that makes maple flavored balsamic vinegar is Wildly Delicious in their distinct tall blue bottles."
- 3/4 cup blanched slivered almonds
- 1/4 cup Red Wine vinegar
- 2 tablespoons maple flavored balsamic vinegar
- 2 tablespoons Olive Oil
- 2 teaspoons dry mustard
- 12ounces beef flank steak or boneless beef top sirloin steak, cut 1 inch thick
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/3 cup lime juice
- 2tablespoons olive oil
- 2tablespoons snipped fresh cilantro
- 1tablespoon honey
- 2 cloves garlic, minced
- 8cups torn romaine leaves
- 5ounces jicama, peeled and cut into thin bite-size strips (1 cup)
- 1 medium mango, seeded, peeled, and sliced
- 1 small red onion, cut into thin wedges
- Trim fat from steak. If using flank steak, score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Sprinkle with salt and pepper.
- Place steak on the rack of an uncovered grill directly over medium coals. Grill until medium doneness (160 degrees F), turning once halfway through grilling. Allow 17 to 21 minutes for flank steak or 18 to 22 minutes for top sirloin steak. Thinly slice steak diagonally across the grain.
- Meanwhile, for dressing:In a small bowl, whisk together lime juice, olive oil, cilantro, honey, and garlic.
- To serve, divide romaine among six dinner plates. Top with steak slices, jicama, mango, and red onion. Drizzle the dressing over salads. Makes 6 servings.
- 3tablespoons mango chutney
- 2tablespoons white wine vinegar or rice wine vinegar
- 1tablespoon Dijon-style mustard or brown mustard
- 1 clovegarlic, minced
- 1/8 teaspoon pepper
- 1tablespoon olive oil
- 1tablespoon water
- 8ounces pork tenderloin
- Nonstick spray coating
- 6cups torn mixed salad greens
- 1/2of an 8-ounce cansliced water chestnuts, drained
- 1 mediummango, peeled, seeded, and sliced; or 2 medium nectarines, sliced
- 2tablespoons snipped chives
- For vinaigrette, in a blender container or food processor bowl combine chutney, vinegar, mustard, garlic, and pepper. Cover and blend or process until smooth. In a small bowl combine olive oil and water. With blender or food processor running, add oil mixture in a thin steady stream to chutney mixture; blend or process for 15 seconds more.
- Trim any fat from the pork; cut into 1/4-inch slices. Spray a large skillet with nonstick coating. Preheat the skillet over medium-high heat. Cook pork in hot skillet for 3 to 4 minutes or until pork is no longer pink, turning once. Remove pork from skillet; keep warm.
- In a large bowl toss together the salad greens and water chestnuts. Pour about half of the vinaigrette over the greens mixture. Toss to coat.
- To serve, divide greens mixture among 4 salad plates. Arrange some of the mango or nectarine slices and pork on the greens mixture. Drizzle each serving with about 1 tablespoon of the remaining vinaigrette. Sprinkle with the chives. Makes 4 servings.
- 1teaspoon ground coriander
- 1teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 112 - ounce turkey breast tenderloin
- 2teaspoons canola oil
- 6cups packaged fresh baby spinach
- 1/4of a mediumred onion, thinly sliced
- 1cup fresh snow pea pods, trimmed
- 1 mediummango, seeded, peeled, and cubed
- 1 recipeChutney Vinaigrette
- 2tablespoons roasted pumpkin seeds (pepitas)
- 1/4 cupmango chutney
- 1tablespooncanola oil
- 4 1/2 teaspoonsrice vinegar
- In a small bowl combine coriander, cumin, salt, ginger, black pepper, and cayenne pepper. Split turkey tenderloin in half horizontally to make two thin steaks. Sprinkle both sides of turkey pieces evenly with coriander mixture; rub in with your fingers.
- In a large skillet cook turkey tenderloin pieces in oil over medium heat for 6 to 8 minutes or until no longer pink (170 degrees F), turning once halfway through cooking. Transfer turkey to a cutting board and thinly slice.
- Toss spinach, red onion, pea pods, mango, and Chutney Vinaigrette in a large bowl to coat. To serve, divide salad among four serving plates. Sprinkle with pumpkin seeds.
- Spoon chutney into a small bowl. Use kitchen shears to finely snip any large pieces in the chutney. Stir oil and vinegar into the chutney.