Yield: 4 entrèe servings. 12-16 large leaves red leaf lettuce 2 ripe avocados, peeled, sliced 2 ripe papayas, peeled, seeded and sliced (or 2 ripe mangos, peeled and diced)2 cups diced cooked Jones Ham1/3 cup mango chutney, prepared 3 Tbsp. canola or vegetable oil 3 Tbsp. fresh lime juice1/2 tsp. salt1/8 tsp. cayenne pepper (optional)1/4 cup chopped cilantro Arrange lettuce leaves on four dinner plates. Arrange avocado and papaya slices alternately in spoke fashion over lettuce; mound ham ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.