Pacific Flavours Salad

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 4 -6 cups baby greens
• 2 papayas, slightly under ripe
• 1/3 cup pine nuts
• 2 ounces rice noodles (asian)
• 2 cups oil, flavourless
• 1 dash nutmeg
• 2 teaspoons finely grated orange zest
• 1/3 cup fresh orange juice
• 1/3 cup balsamic vinegar
• 1/3 cup light olive oil
• 2 tablespoons light soy sauce
• 1 teaspoon asian chili sauce
• 2 tablespoons finely minced ginger
• 3 tablespoons minced cilantro
• 3 tablespoons minced fresh mint leaves

Recipe

• 1 heat oven to 325°.
• 2 peel papaya, cut in half and scoop& discard seeds.
• 3 cut flesh into about 1/2-inch cubes.
• 4 spread pine nuts on tray and toast until light golden about 8 minutes.
• 5 place the rice sticks into a large bag and separate into small bundles (the bag keeps things from getting messy).
• 6 place the oil in a wok over med heat until the end of a rice stick expands immediately, when put in the oil.
• 7 add a small bundle of rice sticks till the moment they expand about 3 seconds, turn them over with tongs cook other side 3 seconds, remove and drain on paper towels.
• 8 repeat with remaining rice sticks.
• 9 store in a paper bag at room temperature.
• 10 place the lettuce greens and papaya in a very large mixing bowl; whisk the dressing and pour over and toss until evenly mixed.
• 11 gently fold in the rice sticks trying to keep them as large as possible.
• 12 transfer salad to dinner plates, sprinkle on the nuts and shake a little nutmeg over each salad.