Quicksands Mango-Strawberryu Salad with Citrus Dressing

By keledru

Ingredients

• CITRUS DRESSING:
• 2 cups orange juice
• 1/4 cup cornstarch, dissolved in 3/4 cup water to make a thick paste
• 1/2 cup olive oil
• 1/2 cup apple cider vinegar
• 1/2 medium jalapeno, or to taste
• 1 medium shallot
• 1/4 cup vcegetarian broth powder base (bouillon)
• SALAD:
• 2 heads romaine lettuce, washed and sliced crosswise into 1/2-inch strips
• 1 pint strawberries, washed, stemmed, and sliced
• 2 cups cooked mixed grains of choice, such as bulgar, barley, buckwheat groats, prepared according to package directions
• 1/4 cup chopped pecans,, toasted
• 3 ribs celery, chopped
• 4 fresh tangerines, peeled and segmented (or 1 can mandarin orange segments, drained )
• 3 ripe mangoes, peeled and diced
• 1 cup jicama, cut into julienne strips

Details

Servings 6
Preparation time 30mins
Cooking time 40mins

Preparation

Step 1

Dressing: Bring orange juice to boil in stainless steel, or other non-reactive (not aluminum) sauce pot. Add dissolved cornstarch and whisk for about 1 minute until juice is thickened. Remove from heat and set aside to cool. Add olive oil, vinegar, honey, jalapeno, shallot and vegetarian base to blender and blend on low speed until smooth. Add cooled, thickened orange juice, blend until smooth and set aside. (Makes 3-3/4 cup)

Salad: Pile romaine in a mound on a large platter. Distribute strawberries, tangerines, and mangoes on top. Combine grains with pecans, jicama, and celery and sprinkle onto the salad. Ladle dressing evenly over salad. Top with pecans.