KEY WEST FRUIT SALAD
Variety of fruits tossed with dressing of lime juice and tequila gives you a savory salad - a perfect accompaniment to your food.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h25m
Yield 28
Number Of Ingredients 6
Steps:
- In 1 1/2-quart saucepan, heat sugar and water to boiling; reduce heat. Simmer uncovered about 2 minutes, stirring constantly, until sugar is dissolved; remove from heat. Stir in lime juice and tequila.
- Let lime dressing stand until room temperature. Cover and refrigerate about 2 hours or until cool.
- Stir lime peel into dressing. In very large bowl, carefully toss fruit and dressing. Serve immediately.
Nutrition Facts : Calories 70, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 13 g, TransFat 0 g
MORNING MANGO FRUIT SALAD WITH KEY LIME YOGURT
Provided by Sandra Lee
Time 5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, combine pineapple, mango, lychee, and grapefruit segments; set aside.
- In a small bowl, stir to combine yogurt, key lime juice, and cayenne; set aside.
- Divide mixed fruit into chilled bowls. Spoon over yogurt mixture and garnish with fresh raspberries.
KEY WEST CRAB SALAD
A yummy spinach salad with an orange dressing. Tuna or shrimp can be substituted for the crab meat.
Provided by jen
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- In a large bowl, combine spinach, lettuce, cabbage, oranges, and onions. Add crabmeat, and gently toss until combined. Set aside.
- In a small jar with a tight-fitting lid, combine orange zest, orange juice, vinegar, oil and tarragon. Cover, and shake until well mixed.
- Pour orange dressing over spinach salad, and gently toss until salad is well coated.
Nutrition Facts : Calories 182.8 calories, Carbohydrate 18.5 g, Cholesterol 74.8 mg, Fat 3.7 g, Fiber 4 g, Protein 19.8 g, SaturatedFat 0.6 g, Sodium 311.7 mg, Sugar 12.7 g
KEY WEST TROPICAL SALAD
I found this delicious salad recipe in one of my cookbooks, similar to the one served in a famous restaurant, and am posting it here in request of some ladies. Enjoy.
Provided by pink cook
Categories Tropical Fruits
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl combine lettuce pieces, shredded carrot and fruits. Refrigerate until chilled.
- In a medium bowl, mix dressing ingredients and refrigerate.
- Before serving, add the croutons sprinkled with the ground cinnamon into the salad.
- Add cashews pieces and serve with the dressing.
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- Key West Pinks (aka Pink Shrimp) The waters surrounding Key West are home to Pink Shrimp, sweet-tasting shrimp that is — surprise! — pink, identified by the red dot on the shell.
- Royal Reds (Shrimp) Royal reds are more flavorful and larger than their pink, white or brown counterparts, yet more tender. The slightly salty, tasty shrimp is in season March through June (but they weren’t hard to find in February).
- Conch Fritters. It never occurred to me that the beautiful conch shells have creatures living in them. But of course they do and of course people eat the sea snails living in them.
- Spiny Lobster. Key West is home to the spiny lobster, also called rock lobster or sea crayfish. Compared to the notorious Maine lobster, the smaller spiny lobsters lack claws but have long antennae and live in the warm waters of the Bahamas, California and Australia.
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- Key Lime Pie (of course!) Perhaps Key West’s most famous food is key lime pie, made with the island’s small, tart fruit. Legend has it the signature pie — which is authentically yellow, not green — was created by fishermen who combined condensed milk (that wouldn’t spoil without refrigeration) with limes and egg yolks.
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