Vegetarian Journal's Foodservice Update

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Vegetarian Journal's Foodservice Update
Healthy Tips and Recipes for Institutions

Volume IX, Number 1 Winter 2001  

VEGETARIAN QUANTITY RECIPES

SAIGON-STYLE FRUIT SALAD

Yield: 10 servings         Copyright: Nancy Berkoff

This entrée salad is both sweet and savory. Make in advance and refrigerate until ready to serve.

INGREDIENTS                     MEASURE

Dressing:

Fresh lemon juice               8 ounces
Lime juice                      8 ounces
Orange juice concentrate        3 ounces
Chopped fresh cilantro          6 ounces
Chopped fresh parsley           4 ounces
Minced garlic                   8 cloves

Salad:

Diced cucumber                  10 ounces
Rice wine vinegar               12 ounces
Apple juice concentrate         3 ounces
Cooked, chopped rice noodles
   (or rice vermicelli)         2 pounds
Chopped fresh basil             6 ounces
Chopped fresh mint              4 ounces
Cubed ripe mango 				
   (fresh or frozen)            1 pound
Bibb lettuce leaves, rinsed*    10

*Variation: Substitute 1 pound shredded cabbage for Bibb lettuce.

Place all the dressing ingredients in a blender and blend until smooth. Refrigerate until ready to use.

In a large mixing bowl, combine cucumber,vinegar, and apple juice concentrate. Mix until well combined. Add noodles, basil, and mint. Toss gently. Add mangos and toss gently. To assemble salad, place lettuce or cabbage on entrée plates to form a base. Add salad to base and dress with citrus dressing. Serve immediately. If assembling to serve at a later time, wait until serving to add dressing.


Excerpts from the Winter 2000/2001 Issue:

Click here to go to the main foodservice page (Vegetarian Journal's FoodService Update and Quantity Cooking Information with links to each issue).


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