Occasional ramblings about fashion, travel, culture, and cuisine.
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Monday, April 12, 2010
Tilapia and Citrus Salad. Its just so good!
This time I made my citrus salad super spicy by adding some juice from the jar of jalapeños and about 5 or six slices chopped finely. I somewhat balanced the spice with fresh sweet strawberries, tangy tangerine pieces cut into thirds, and a huge hot house tomato cut into small pieces. I got some crunch by hand tearing yummy huge leafy greens into big bite size pieces and I cut some snow peas into thirds (such a good idea.) My dressing was just made up- poppy seeds, regular mustard, tangy mustard, white wine vinegar, balsamic vinegar, lemon juice, lime juice, olive oil, jalapeño juice, kosher salt and coarse ground pepper. Yummy.
I made the citrus salad the day before and let all the juices and spices marinate over night.
I added the yumminess to fresh greens for a flavorful, light, and delicious lunch.