Papaya And Blueberry Salad With Ginger Lime Dressing Recipes

Steps:

• Mix together the lime juice, honey and ginger in a large bowl. Add the fruit and slivered mint leaves, and toss together. Serve, garnishing each bowl with a sprig of fresh mint.

Steps:

• Cut papayas in half, scoop out seeds and reserve some if you wish for garnish or for blueberry sauce. Cut in half and leave halves whole or fan into slices and set on dessert plates.
• In a saucepan combine blueberries with sugar, water, cloves and cinnamon and bring to a boil. Dissolve arrowroot in lime juice, add to berries and cook 5 minutes. Taste and adjust; stir in some seeds if you wish and spoon warm or at room temperature over papaya.

Steps:

• Combine soy sauce, garlic, ginger, sesame oil, chili oil, lime juice, vinegar and onion powder in a blender. Process until evenly combined. Chill before serving.

Steps:

• Whisk first 5 ingredients in small bowl to blend. Gradually whisk in vegetable oil and sesame oil. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Steps:

• In a blender or food processor blend the sugar, the salt, the mustard, and the vinegar until the mixture is smooth. With the motor running add the oil in a stream and blend the dressing until it is emulsified. Add the onion and the reserved papaya seeds and blend the dressing until the papaya seeds are the consistency of ground pepper. The dressing keeps, covered and chilled, for 2 weeks.