South Pacific Salad
|Mangoes||2 , peeled and sliced|
|Ripe pineapple||1⁄2 Small, peeled, cored and cubed|
|Cucumber||1 , peeled and sliced thinly|
|Green beans||1⁄2 Pound, blanched and halved|
|Cooked prawns||1⁄4 Pound, shelled and deveined|
|Pear||1 , cored and chopped|
|Roasted peanuts||1⁄4 Pound (For Garnish)|
|For lemon and lime dressing|
|Peanut oil||2⁄3 Cup (10.67 tbs)|
|Lemon and lime juice||1⁄3 Cup (5.33 tbs), mixed|
|Granulated sugar||1 Teaspoon|
|Garlic||2 Clove (10 gm), crushed|
|Dry english mustard||1⁄2 Teaspoon|
|Freshly ground black pepper||1|
Make dressing by combining all dressing ingredients in a jar.
Let stand at room temperature for 2 hours.
In a large bowl, combine mangoes, pineapple, cucumber, beans, prawns and pear.
Pour half the dressing over salad and toss well.
Place in the refrigerator for 1 hour.