PAPAYA, SHRIMP AND SPINACH SALAD WITH LIME VIAIGRETTE

Lime Vinaigrette
1 head butter lettuce
1 bunch fresh spinach
1 large, firm ripe papaya, peeled, seeded and
diced
1 large orange, peeled and diced
1 large, ripe avocado, peeled, pitted and diced
1/2 cup sliced almonds, lightly toasted
1/2 pound bay shrimp, optional

Prepare Lime Vinaigrette and set aside. Wash and dry greens and cut or tear into
bite-size pieces. Place in large bowl along with papaya, orange, avocado, almonds and shrimp.
Drizzle 1/2 cup Lime Vinaigrette over mixture and toss gently to coat ingredients evenly. Serve immediately and pass remaining vinaigrette if more dressing is desired. Makes 6 servings.

LIME VINAIGRETTE:
1/4 cup Rose's lime marmalade
1/4 cup fresh lime juice
2 teaspoons orange juice concentrate
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground coriander
l/8 teaspoon cayenne pepper
1/3 cup salad oil
Place lime marmalade in medium bowl and stir until lumps are dissolved. Add lime juice and whisk until smooth. Stir in orange juice concentrate, mustard, salt, coriander and cayenne. Slowly whisk in salad oil (dressing
should be smooth and emulsified). Makes 3/4 cup.