“New from the Kitchen”
Recipe of the Month – January 2017
Salads: Cedar Key Heart of Palm Salad
This refreshing salad was inspired by something similar served at a fish house on Cedar Key, Florida which I had back in the 1980s.
You wouldn’t think that mayonnaise, peanut butter and sherbet would go together but it makes a delicious frozen dressing. Probably could get the kids to start eating salad.
When I had it they served it using canned fruit cocktail so I’ve undated it with a combination of fresh tropical fruits.
Ingredients 1 can heart of palm (sliced) 2 papayas (peeled and cubed) 2 bananas (sliced) 1 fresh pineapple (cubes or 1 can of chunks) 1 small box of dates (chopped) 1 pint frozen sherbet dressing Ingredients Frozen Sherbet Dressing 1 pint lime sherbet 1 pint pineapple sherbet ¼ cup mayonnaise 7 oz extra-crunchy peanut butter 3 oz lemon juice a drop or two of green food coloring
Soften the sherbet while mixing together the mayonnaise, peanut butter and lemon juice.
Whip peanut butter mixture into sherbet. Return to freezer until ready to serve.
Mix fruits together and serve on individual lettuce lined plates. Top with a scoop of frozen dressing