Just Fleshy

POLYNESIAN PLATTER

 

 

 


Serving : 6
 

Ingredients

  • 1/2 cup fat-free mayonnaise

  • 2 Tbsp. finely-chopped fresh cilantro or flat-leaf parsley leaves

  • 1 1/2 Tbsp. fresh lime juice

  • 1 Tbsp. mango chutney

  • 3/4 tsp. Thai curry paste, preferably green, to taste

  • 1/2 cup non-fat half-and-half cream

  • 6 cups leftover cooked rice or 6 cups cooked couscous

  • 12-16 leaves leafy dark green lettuce (depending on size)

  • 1 can or jar (14-15 oz.) white asparagus or hearts of palm, rinsed, drained and 2 medium cucumbesr, peeled, seeded and diced

  • 1 can (8 oz.) water chestnuts, drained, rinsed and quartered

  • 1 can (11 oz.) canned mandarin or clementine orange segments

  • 2 cups bite-sized pieces papaya, mango, cantaloupe, or melon

  • 12 oz. (3/4 lb.) steamed or grilled shrimp, peeled

  • 1/3 cup finely-minced fresh cilantro or flat-leaf parsley leaves, for garnish (optional)

    Directions

  • Using a blender or a medium bowl and whisk, make dressing by blending mayonnaise, cilantro (or parsley), lime juice, chutney and curry paste until smooth and well blended. Slowly blend in cream. Set aside. Transfer dressing to serving pitcher.

  • If rice (or couscous) has been refrigerated, use a fork to break down clumps. Slightly dampen with sprinkles of hot water, cover with a wet paper towel and microwave briefly to soften and slightly reheat.

  • Arrange lettuce leaves on 4 dinner plates to cover surface. Place a mound of rice (or couscous) in the center of each plate. Dividing each equally between the plates, arrange hearts of palm, cucumber, water chestnuts and fruit over and around rice or couscous. Arrange shrimp in a circle at border between rice and other salad ingredients.

  • At this point, salads can be stored in refrigerator, if desired, (covered in plastic wrap) about 1 hour. (Before serving, let chilled salads come to room temperature).

  • At serving time, re-blend dressing if ingredients have settled. Lightly drizzle a small amount of dressing over each salad. Sprinkle salads with cilantro (or parsley), if using. Serve salad with remaining dressing on side
     

Makes 2 cups dressing and 15-16 cups salad.
 

  Nutritional Information
  (Per 1-cup serving of salad)

    • 132 calories

    • less than 1 g. fat (0 g. saturated fat)

    • 25 g. carbohydrate

    • 7 g. protein

    • 2 g. dietary fiber

    • 144 mg. sodium

  (Per 1 tablespoon dressing:)

    • 9 calories

    • less than 1 g. fat (0 g. saturated fat)

    • 2 g. carbohydrate

    • 0 g. protein

    • 0 g. dietary fiber

    • 70 mg. sodium

Thai green and red curry pastes are available at Asian markets and in the Asian foods section of most supermarkets. Another curry or chili paste, or Hoisin sauce, can be substituted.