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La Jolla Salad

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Submitted by jnlct

YIELD

6 servings

PREP

15 min

COOK

0 min

READY

20 min

Ingredients

1 1
2 2
EACH EACH RADICCHIO
filled with *
2 57.8
OUNCES ML/G CRAB MEAT *
2 2
LARGE LARGE SHRIMP
grilled
1 1
X X PAPAYAS
fresh, slices *
1 1
X X LIMES
dill vinaigrette *
Lime dill vinaigrette
¼ 59
CUP ML DIJON MUSTARD
½ 118
3E+1
1 1
EACH EACH EGG YOLKS *
¾ 177
CUP ML VEGETABLE OIL
1 1
X X LIMES
juice of 1 *
3 86.7
OUNCES ML/G HONEY
¼ 1.3
TEASPOON ML TARRAGON LEAVES
¼ 1.3
TEASPOON ML BASIL
whole *
¼ 1.3
TEASPOON ML OREGANO
½ 2.5
TEASPOON ML PARSLEY LEAVES
½ 0.5
CLOVE CLOVE GARLIC
crushed
½ 2.5
TEASPOON ML WHITE PEPPER
½ 2.5
TEASPOON ML SEASONED SALT
1 5
TEASPOON ML SALT
1 15
TABLESPOON ML DILL WEED
fresh, chopped
1 1
DROP DROP FOOD COLORING
green *

Directions

On a large salad plate, arrange the greens and crab-filled radicchio leaves.

Garnish with grilled and papaya slices.

Pour vinaigrette over the salad or serve on the side.

To make the lime dill vinaigrette: In a bowl, mix the mustard and vinegars.

Wisk in the egg yolk.

Gradually add the oil, wisking constantly.

Stir in the lime juice and honey.

Wisk in the tarragon, basil, oregano, and parsley leaves, garlic, pepper, salts, and dill weed.

Add a drop of green food color if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 93g (3.3 oz)
Amount per Serving
Calories 325 77% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 728mg 30%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 2%
Sugars g
Protein 4g
Vitamin A 1% Vitamin C 2%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 

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