This is a great time to eat mango. They are ripe and soooo good and sweat. Eat this salad for lunch or dinner. And pack it up to work.
Ingredients:
For dressing:
5 oz.dice mango
3 oz. juice from fresh oranges (2 oranges)
2 tablespoon of apple cider vinegar or any other vinegar
Makes around 8 oz. of dressing. You can keep in a refrigerator for one week.
For salad:
mesclun salad
4 oz crumbled goat cheese
16 pecans or walnuts
6 grape or cocktail tomatoes
1/2 dice mango
Instructions:
Mango dressing: in a blender, mix mango, vinegar and fresh squeezed orange juice; blend well. Choose consistency by adding more or less fresh squeezed orange juice. Optional:if mango is not sweet, you can add brown sugar.
Combine mesclun salad, pecans or walnuts, tomatoes, mango, goat cheese in a large bowl. Add the dressing and toss. Place a grilled chicken on the top.
ENJOY!
