Mixed Greens With Mango Dressing


1 head red or green leaf lettuce, torn into bite-sized pie
3 ounces arugala, trimmed and torn into bite-sized pieces (about 2 ½ cups)
1/2 cup watercress leaves
3 tablespoons snipped fresh basil
3 mangoes
1/4 cup rice vinegar
3 tablespoons olive oil
2 tablespoons honey


In a large bowl, combine lettuce, arugala, watercress and basil; set aside. Pit, peel and slice mangoes. Chop enough of the sliced mangoes to make 1/2 cup; set aside remaining sliced mangoes.
For dressing, in a blender or food processor combine the 1/2 cup chopped mango, the vinegar, oil, honey, mint and chives. Cover and blend or process until smooth. Season to taste with salt and pepper. Drizzle about half the dressing over salad greens; toss gently to coat. Arrange salad on plates. Top with remaining mango slices, remaining dressing and additional freshly ground pepper.




Mangoes are a good source of fiber and vitamins A, C and E. This recipe is from the Better Homes and Gardens New Cookbook.


8.0 to 10 servings


Wednesday, December 9, 2009 - 1:59am


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