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    You are in: Home / Recipes / Seafood and Mango Salad With Yuzu Vinaigrette Recipe
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    Seafood and Mango Salad With Yuzu Vinaigrette

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Member #610488's Note:

    This recipe is from the Marinus restaurant at Bernardus Lodge in Carmel Valley, California.

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    Ingredients:

    Servings:

    Units: US | Metric

    Yuzu Vinaigrette

    Soy-Ginger Mayo

    Salad

    Directions:

    1. 1
      In a medium bowl, combine zest, juice, salt, and pepper. Gradually whisk in olive oil. Set aside.
    2. 2
      In a small bowl, stir together all mayonnaise ingredients. Chill until used.
    3. 3
      Cut cheeks from mangoes, peel fruit, and thinly slice crosswise. Cut remaining fruit from pits, peel, and thinly slice.
    4. 4
      In a medium bowl, stir crab and shrimp with 2 tbsp vinaigrette to blend.
    5. 5
      In another bowl, gently mix mangoes and arugula with remaining vinaigrette. Spoon salad onto plates and top with crab mixture. Serve mayo on the side to dot over salads.

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    Ratings & Reviews:

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    Nutritional Facts for Seafood and Mango Salad With Yuzu Vinaigrette

    Serving Size: 1 (352 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 422.9
     
    Calories from Fat 201
    47%
    Total Fat 22.4 g
    34%
    Saturated Fat 3.1 g
    15%
    Cholesterol 158.0 mg
    52%
    Sodium 1083.6 mg
    45%
    Total Carbohydrate 32.6 g
    10%
    Dietary Fiber 3.3 g
    13%
    Sugars 24.9 g
    99%
    Protein 25.4 g
    50%

    The following items or measurements are not included:

    yuzu juice

    yuzu juice

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