| Cucumber Mint Dressing |
| 4 Limes, juiced |
| 1 Teaspoon salt |
| 1 Teaspoon sugar |
| 1 Teaspoon freshly ground black pepper |
| 1/2 Teaspoon ground cayenne pepper |
| 2 Cups low-fat plain yogurt |
| 2 Cups sour cream |
| 1 Cup sliced green onions, whites and green tops |
| 1/4 Cup chopped fresh cilantro, with stem |
| 1/4 Cup chopped fresh peppermint |
| 2 Cups grated cucumber |
| 1 Teaspoon minced fresh garlic |
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- In a medium bowl, mix lime juice with sugar, salt and peppers. Whisk until dissolved.
- Add all remaining ingredients and mix well with a rubber spatula.
- Transfer to a clean, covered container. Refrigerate and hold for service.
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| Tropical Fruit Salad |
| 1 Pint fresh mango, cut in 1/2-inch pieces |
| 1 Pint fresh pineapple, cut in 1/2-inch pieces |
| 1 Pint fresh red papaya, cut in 1/2-inch pieces |
| 2 Tablespoons freshly squeezed lime juice |
| 1 Tablespoon sugar |
| 2 Tablespoons chopped fresh cilantro |
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- Toss fruit with lime juice in large mixing bowl.
- Sprinkle with sugar and cilantro. Combine thoroughly.
- Transfer for a clean, covered storage container. Refrigerate and hold for service.
- Yield: 24 2-ounce portions.
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| BBQ Turkey Skewers |
| 12 Pounds BONELESS TURKEY BREAST, skin removed |
| 2 Ounces commercially prepared 30 Spice BBQ Sauce |
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- Cut turkey breast into 2-ounce strips. Thread strips onto wooden skewers.
- Per order: brush turkey skewers with barbecue sauce. Grill over medium heat until internal temperature reaches 165 degrees F. Brush with additional sauce as skewers are removed from grill.
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| Assembly |
| 6 Quarts spring mesclun mix, cold |
| 1-1/2 Quarts commercially prepared Honey Chipotle Dressing |
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- Per order: mound 1 cup greens in center of a square plate. Place 1-ounce portion of Tropical Salad at opposite corner of plate.
- Place 1-ounce portion of Cucumber Mint sauce at remaining corner.
- Squirt Honey Chipotle dressing atop greens.
- Position 4 turkey skewers in a stacked tee-pee fashion atop greens.
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