CHARRED SUMMER SALAD
Dole
GRILLED BANANA CILANTRO PESTO
1
banana
;⁄; cup sliced green onions
1
cup fresh cilantro leaves
1
tablespoon lime juice
Pesto:
Heat grill to high. Grill banana, peel on, until completely blackened.
Cut banana in half lengthwise. Scoop fruit into blender. Discard peel. Add
remaining ingredients. Cover; blend until smooth. For thinner consistency, add
water, one tablespoon at a time, to desired consistency. Set aside.
Salad:
Heat grill to high. Randomly slide vegetable and fruit pieces onto
metal skewers. Lightly brush with olive oil and sprinkle with curry powder.
Grill skewers 5-7 minutes, or until charred and softened. Move skewers aside
and keep warm. Grill romaine quarters for 4 minutes, or until charred.
Chop romaine and transfer to serving platter. Season to taste with salt and pepper.
Remove vegetables from skewers and arrange over romaine. Spoon on Grilled
Banana Cilantro Pesto and sprinkle with feta. Serve warm or at room temperature.
Makes 6 servings.
SALAD
2
cups cauli;ower ;orets
2
cups broccoli ;orets
2
carrots, peeled and sliced
diagonally
2
cups cubed watermelon
2
cups cubed fresh pineapple
2
peaches, pitted and quartered
1
tablespoon lime zest
2 teaspoons curry powder
1 clove garlic, peeled
4
strawberries
2
tablespoons olive oil
1
teaspoon curry powder
2
heads romaine lettuce,
quartered lengthwise
Salt and pepper
2
tablespoons crumbled feta cheese
Cover
AD
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