Tropical Supper Salad
Tropical Salad Supper, goes great with Tropical Pork Tenderloin

Is it the same in towns and cities everywhere now’days? In my neighborhood, especially on the weekends, Dads push strollers as much as Moms.

Weekdays, the Mom parade starts about nine, mostly power-stroller-walking two and three abreast, faces taut and determined, filled with triple-tasking purpose: If we walk and talk fast enough for an hour, the baby will get out, our bellies will firm up, we’ll forget we’re sleep-deprived.

Weekends, the Dads some times line up pairs and an occasional trio too. But their guffaws, their strides exude relaxed satisfaction, reminding passersby why strollers, indeed, are for strolling.

How is it that a man is most masculine, most like a real guy’s guy and a real man’s man, when he’s parenting?

I’m not sure except to be certain: Lucky kids. Lucky Moms. And most especially, lucky lucky Dads.

ALANNA's TIPS Observant cooks will notice less oil in Kitchen Parade salad dressings. It’s more healthful, of course, but also helps other flavors shine. Am I the last to discover Napa cabbage? It’s unlike waxy green and purple cabbages, more like lettuce with crunch. Its crinkly leaves chop up for salads or slaws or stir fries in no time. To prevent peeled bananas and avocadoes from browning as they will after a few minutes in open air, wet with a splash of citrus juice or drop briefly (no more than a couple of minutes) into what’s called ‘acidulated water’, kitchen code for a tablespoon of lemon juice per cup of water.
Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Send a favorite summer salad recipe to e-mail.

QUICK SUPPER:
TROPICAL SUPPER SALAD

Bright with citrus and tropical fruit
Time to table: 20 minutes
Serves 4
    LIME VINAIGRETTE
  • 2 tablespoons olive oil
  • Zest from 1 lime
  • Juice from 3 limes (about 3 tablespoons)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sugar
  • 1 teaspoon curry powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

    • SALAD
  • 1 red bell pepper, cut in thick matchsticks
  • ½ cup currants
  • 4 cups thin-sliced Napa cabbage
  • 4 cups baby spinach
  • 2 ‘wet fruits’ such as mango, orange or banana, in slices or bite-size pieces
  • 1 avocado, in slices or bite-size pieces, optional but delicious

    • PROTEIN (OPTIONAL)
  • Top with Tropical Pork Tenderloin or grilled or rotisserie chicken, sliced

Whisk vinaigrette ingredients. (May be done in advance. Refrigerate.)

In a large bowl, combine pepper and currants. (Stop here if prepping more than 30 minutes in advance.) Stir in cabbage, spinach, fruit and avocado. Toss with vinaigrette. Arrange salad on serving plates, arrange meat on salad. Serve and enjoy!

NUTRITION ESTIMATE (Vinaigrette, Salad Only) Per Serving: 292 Cal (40% from Fat); 14g Tot Fat; 2g Sat Fat; 44g Carb; 10g Fiber; 388mg Sodium; 0mg Cholesterol; Weight Watchers 6 points (220 calories, 4½ points without avocado)

Kitchen Parade is written by second-generation food writer Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.

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© Copyright 2006 Kitchen Parade

June 09, 2006 printme Page Permalink |email E-Mail this Recipe
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Your Comments:

Mmm, that vinagrette sounds great. I love salads with fruit in them, they add a great flavor to plain old lettuce salads.

6/15/2006
Anonymous Natalia on 7/19/2007