Mango Blood Orange Salad With Huckleberry Vinaigrette

Ingredients

3 inches large, ripe mangos, peeled, seeded and diced into ½ cubes
4 blood oranges, peeled and seeded with membranes removed, sliced horizontally int
3 tablespoons coarsly chopped spearmint leaves
Huckleberry vinaigrette (recipe to follow)
1 tablespoon thawed frozen huckleberries, or, in a pinch, huckleberry jam
2 teaspoons honey (omit honey if using huckleberry jam)
1/4 teaspoon salt
1 teaspoon Dijon mustard
Freshly ground salt and pepper to taste

Preparation

1
Wash fruit and spearmint leaves and dry thoroughly.
2
Prepare fruit and spearmint per ingredients list.
3
In a large, non-reactive bowl (I like to use glass because the salad is so pretty) combine the mangos, blood orange slices and chopped spearmint and toss to distribute evenly.
4
If not serving immediately, salad may be covered tightly with plastic wrap and kept in the fridge for up to 24 hours.
5
Steps for Huckleberry Vinaigrette:
6
Combine all dressing ingredients in a small, non-reactive bowl and blend well with a fork or small whisk. (Dressing may be made ahead and kept in the fridge in a tightly sealed container for up to a week.)
7
Just prior to serving, pour dressing over salad and gently toss to ensure fruit and mint are thoroughly coated with dressing.

 



About

This is a recipe that I love to make in late winter when blood oranges begin to show up in the produce section of your favorite mega-mart. It's bright and cheerful and reminds me that warmer weather will be returning...eventually! This is a great accompaniment to salmon and other types of baked or grilled fish, as well as for roasted poultry of many varieties.

Yield:

4.0 servings

Added:

August 25, 2010

Creator:

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