Recipe developed by: Nathan Fong
This Japanese inspired vinaigrette brings a touch of ZING to one of our favourite light meal options. The acidity of the dressing pairs well with plump prawns and fresh apples for a refreshing, guilt-free lunch.
In a mixing bowl blend together the hot powdered mustard and warm water until smooth. Stir and blend in miso, honey and rice vinegar until well incorporated. Whisk in 1/2 cup canola oil until emulsified. Stir in 1 tablespoon each ginger and green onions.
Cover and chill until ready to use. If too thick, whisk in some hot water until desired consistency.
Mix together the lime juice, soy sauce, honey mustard, remaining 1 1/2 tablespoons canola oil, garlic, cilantro, thyme, chili flakes and remaining 1 tablespoon ginger. Mix until well blended. Add prawns and toss to coat evenly. Cover, refrigerate and marinate for 15 minutes, stirring once or twice.
Preheat broiler. Remove prawns from marinade and discard any excess. Lightly grease a foil-lined baking sheet and place prawns in a single layer, spaced about 1/2 inch apart.
Broil about 5 minutes or until opaque and cooked, turning over once half-way through.
Toss julienne apples and radishes together with a small amount of the vinaigrette.
Divide the baby greens on serving plates and pile a small amount of the dressed apple-radish mix on top. Garnish with 3 to 4 grilled prawns.
Drizzle salad and plate with remaining vinaigrette and toasted pine nuts.
Servings 4
- Amount Per Serving
- Calories 170
- % Daily Value *
- Total Fat 13g20%
- Saturated Fat 8g40%
- Cholesterol 40mg14%
- Sodium 260mg11%
- Potassium 28mg1%
- Total Carbohydrate 9g3%
- Dietary Fiber 1g4%
- Sugars 0g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a mixing bowl blend together the hot powdered mustard and warm water until smooth. Stir and blend in miso, honey and rice vinegar until well incorporated. Whisk in 1/2 cup canola oil until emulsified. Stir in 1 tablespoon each ginger and green onions.
Cover and chill until ready to use. If too thick, whisk in some hot water until desired consistency.
Mix together the lime juice, soy sauce, honey mustard, remaining 1 1/2 tablespoons canola oil, garlic, cilantro, thyme, chili flakes and remaining 1 tablespoon ginger. Mix until well blended. Add prawns and toss to coat evenly. Cover, refrigerate and marinate for 15 minutes, stirring once or twice.
Preheat broiler. Remove prawns from marinade and discard any excess. Lightly grease a foil-lined baking sheet and place prawns in a single layer, spaced about 1/2 inch apart.
Broil about 5 minutes or until opaque and cooked, turning over once half-way through.
Toss julienne apples and radishes together with a small amount of the vinaigrette.
Divide the baby greens on serving plates and pile a small amount of the dressed apple-radish mix on top. Garnish with 3 to 4 grilled prawns.
Drizzle salad and plate with remaining vinaigrette and toasted pine nuts.
