(Merida Salad)
This light, tart salad is from the town of Merida on the Yucatan Peninsula. Great to accent spicy dishes of all types----from the Sunset Mexican Cookbook This would look so pretty on your Tex-Mex buffet table!
Serves: 8
Prep.Time: 30 minues
2 large oranges (blood oranges preferred--any are OK)
2 tangerines
2 large ruby red grapefruit
2 large Granny Smith apples
1/4 cup fresh lime juice
Coarse salt
Fresh cilantro sprigs to garnish
1 head romaine lettuce
Use a sharp knife to carefully cut off peel and white membrane from oranges, tangerines and grapefruit; separate into segments and place into a medium bowl. Core and thinly slice apples; add to citrus fruits. Add lime juice and sprinkle with salt to taste. (Can be refrigerated up to 1 hour at this point.) To serve, arrange romaine leaves on serving plates; top with spoonfuls of fruit and garnish with fresh cilantro.

Back to the Archives

Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved