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Chutney Vinaigrette
Recipe By : A Taste Of The Bahamas; Kathryn Arnold
Serving Size : 14 Preparation Time :1:00
Categories : Bahamas Salad
Eat-lf
Amount Measure Ingredient -- Preparation Method
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**Dressing:
2 teaspoons dry mustard -- (2 to 3)
2 teaspoons honey
2 tablespoons mango chutney
4 tablespoons lime juice
5 tablespoons orange juice -- or extra virgin oil
1/2 tablespoon extra virgin olive oil
salt -- sparingly
pepper - black/red to taste
Makes about 7/8 cup of dressing: Combine mustard, honey, chutney and 4
tablespoons lime juice in a bowl and blend well. Add orange juice. Whisk in
olive oil. Season with pepper and sparingly with salt (the canned hearts of
palm tend to be salty). Remove and discard strands of mango from the
whisk. Refrigerate unused portions.
Pick-A-Dilly is a restaurant in Nassau that is popular with locals as well
as tourists. To see similar recipes, visit www.newhope.com/public/delicious
Tested and posted by patH 6/9/97 MC estimates 16.3 cals, 0.6 g fat (28.8%
cff)
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Nutr. Assoc. : 0 0 0 382 0 0 0 0
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