Mini Caprese Salad
ALPINE FRESH5
16 ounces fresh mini mozzarella balls
1 pound Alpine Fresh* grape tomatoes, about 2 cups
1/2 cup shredded fresh basil leaves
1 cup olive oil
6 tablespoons white balsamic vinegar
2 teaspoons red pepper flakes
2 teaspoons garlic salt
1 teaspoon dried oregano
1. In a large glass or nonreactive bowl, combine mozzarella, tomatoes and basil.
2. In a separate small bowl, blend olive oil, vinegar, red pepper flakes, garlic
salt and oregano.
3. Stir the dressing into the salad. Makes 6 servings.
Recipe developed by Amy Muzyka-McGuire, dietitian/certified culinary professional.
* Brands may vary by region; substitute a similar product.
Tuna and Mango Sashimi Salad
FRESKA PRODUCE5
16 ounces sashimi-quality tuna steak
2 tablespoons finely chopped green onion, including some of the green
2 tablespoons minced fresh cilantro
3 tablespoons soy sauce
1 tablespoon minced Thai chile
1 teaspoon minced garlic
2 tablespoons minced fresh ginger
2 tablespoons Asian sesame oil
1 tablespoon sesame seeds
1 large ripe Freska* mango, peeled and cut into 1-inch cubes
1. Cut tuna into 1-inch cubes and place in a medium bowl. Add green
onion, cilantro, soy sauce and chile.
2. In a small bowl, combine garlic and ginger.
3. In a small saucepan, heat sesame oil until it starts to smoke. Pour over
the garlic and ginger.
4. Combine the ginger and tuna mixtures and toss. Cover and refrigerate
for 2 hours.
5. Meanwhile, place sesame seeds in a heavy pan over medium heat.
Slowly toast the seeds, shaking the pan, until they are golden brown; set
aside to cool.
6. Fold mango into the tuna mixture.
7. Serve on salad plates, sprinkled with sesame seeds. Makes 4 servings.
Recipe courtesy of Chef Allen Susser, The Great Mango Book.
* Brands may vary by region; substitute a similar product.
