Mango Blood Orange Salad With Huckleberry Vinaigrette
By: Laurie J Decker
Published: Wednesday, August 25, 2010 - 9:22am

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)
Huckleberry Vinaigrette ingredients
1 tablespoon thawed frozen huckleberries, or, in a pinch, huckleberry jam
2 teaspoons honey (omit honey if using huckleberry jam)
3 tablespoons huckleberry vinegar (cider vinegar may be 3 tablespoons of canola oil
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.