Street Vendor Salad

Street Vendor Salad	Floating market, Amphawa Thailand
Salad Green leaf lettuce Field mix loose leaf lettuce Alfalfa sprouts Kidney beans (canned) Corn kernels Taro Pineapple, peeled, cored and sliced crosswise. Pumpkin Guava Asian pear Carambola (star fruit) Barley Hard cooked egg (optional) Carrot	Roast pumpkin and cool. Cook corn, taro, barley and boil eggs if used. Rinse greens and spin dry. Cut Asian pear, guava, pumpkin, pineapple, taro and hard cooked egg into ½” chunks. Slice carambola and onion. Shred carrot. Drain kidney beans. In small plastic bag, place 1 T. each of barley, shredded carrot, corn and kidney beans. Add one or two chunks each of egg, pear, guava, pumpkin, taro and one slice of carambola. Top with 1 T. alfalfa sprouts and 2 to 3 leaves of lettuce (depending on size). Close with rubber band. Serve with Passion Fruit Dressing. (To be authentic, the dressing should be contained in a smaller, sealed plastic bag inside the salad bag.)
Honey Passion Fruit Dressing 1 ½ T. honey 2 passion fruits ½ ripe mango 3 drops sesame oil ½ tsp. lime juice 1 c. low fat mayonnaise	Cut passion fruits open and scrape seeds and pulp into a food processor. Add honey, mango, sesame oil and lime juice and process until passion fruit seeds are finely chopped. Stir in mayonnaise.
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