Part fruit salad and part green salad, this refreshing hybrid is the best of both worlds! Crisp romaine topped with a summery trio of tropical fruits (mango, papaya and avocado) that will satisfy and delight the whole family. Top with this easy and delicious balsamic and blended fruit dressing, which adds freshness and flavor though very little fat or calories. Candied almonds add crunch. An unusual treat that may become a summer staple after spending long days in the sun.
|1||mango (peeled, seeded and halved)|
|1||papaya (peeled, seeded and halved)|
|1||avocado (peeled, pitted and diced)|
|3 T||balsamic vinegar|
|1⁄4 c||almonds (blanched slivered )|
|1 t||brown sugar|
|1 bn||romaine lettuce|
Place half of the mango and half of the papaya into a food processor of blender along with the balsamic vinegar. Puree until smooth, and set aside. Melt butter in a small skillet over medium heat. Add almonds, and cook stirring constantly until lightly browned. Add brown sugar, and stir to coat. Remove from heat, and pour candied almonds onto a piece of waxed paper, separating any clumps. Set aside to cool. Just before serving, place romaine lettuce in a large serving bowl. Cube remaining mango and papaya halves, and toss lightly with avocado and lettuce. Drizzle the pureed fruit over the salad and lightly salt. Sprinkle with candied almonds and serve immediately.