MANGO AND TOMATO SALAD WITH BASIL CURRY DRESSING
A mortar and pestle are worthwhile investments for your kitchen, uniquely suited to grinding or pulverizing small quantities of spices and herbs. You can make this basil dressing in an electric chopper or with julienned basil, but it won't have the same beautiful green color.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Core the tomatoes and cut into 1/2-inch wedges. Cut the mango from the pit in 1/2-inch slices. Remove the skin with a small knife. Alternate mango and tomato slices on a plate.
- Using a mortar and pestle, combine the remaining ingredients, pulverizing the basil leaves. Drizzle the dressing over the mangoes and tomatoes, and serve immediately.
MANGO CURRY SALAD DRESSING
My favorite home-made salad dressing from Jolly Bob's Jerk Joint -I finally nailed it!...or at least as close as I can get to the real thing. I went with the "lite" ingredients to try to save on fat & calories because this is lick the plate good!
Provided by lisa_charli
Categories Salad Dressings
Time 15m
Yield 3 cups, 8-12 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl purée a medium sized mango, that has been peeled, pitted, & chopped with coconut milk.
- Pour into a larger bowl an add remaining ingredients (mayo, cream, yogurt, curry, mustard, ginger, honey, salt & pepper).
- Purée everything together until smooth & creamy.
- Cover and chill for ½ hour or over night.
- Serve over fresh baby greens or a European salad mix with shoestrings of fresh pair, sea salt & pepper croutons and add cocktail shrimp & serve with fresh sour dough or similar bread.
Nutrition Facts : Calories 264.9, Fat 18.2, SaturatedFat 4.2, Cholesterol 46.9, Sodium 426.4, Carbohydrate 23.6, Fiber 1.7, Sugar 17.6, Protein 4.7
MANGO DRESSING
Mango Salad Dressing is such a fun twist on traditional salad dressing! Naturally vegan, gluten free, dairy free and Whole30, this vinaigrette is great on salads, on fish tacos, salmon, chicken, shrimp or roasted veggies! Just 8 ingredients and 5 minutes!
Provided by Samantha Rowland
Categories Condiment
Time 4m
Number Of Ingredients 8
Steps:
- In a food processor or blender combine all the ingredients and blend on high. If needed, add water by the tablespoon to thin it out.
- Store in an air tight container for up to a week in the fridge.
Nutrition Facts : Calories 45 kcal, Carbohydrate 6 g, Protein 1 g, Fat 3 g, Sodium 81 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
LOBSTER SALAD WITH CURRIED MANGO DRESSING
Yield Serves 4
Number Of Ingredients 16
Steps:
- Place first 5 ingredients in blender. Blend until smooth. Stir in chives and shallots. Season to taste with salt and white pepper. Can be prepared 1 day ahead. Cover and refrigerate.)
- Bring heavy large saucepan of water to boil. Add beans and cook until tender, about 4 minutes. Using slotted spoon, transfer to bowl of cold water. Drain. Repeat process with asparagus. Cut asparagus, beans, bell pepper, greens and cilantro in large bowl. Drizzle some dressing over and toss lightly. Season with salt and white pepper to taste.
- Arrange salad on plates. Fan lobster decoratively. Garnish with tomatoes and drizzle remaining dressing over.
MANGO CHICKEN CURRY SALAD
Chicken salad goes Thai--chicken and diced mango stirred together with citrusy curry oil gives this colorful salad lot of appeal. Try it for lunch or a light dinner.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 25m
Yield 8
Number Of Ingredients 11
Steps:
- In medium bowl, mix all ingredients except crackers.
- Serve with crackers.
Nutrition Facts : Calories 110, Carbohydrate 5 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 4 g, TransFat 0 g
QUINOA SALAD WITH MANGOES AND CURRY DRESSING
Make and share this Quinoa Salad With Mangoes and Curry Dressing recipe from Food.com.
Provided by averybird
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring 3 cups of water to boil in a saucepan, then add the quinoa and salt. Lower the heat, cover, and simmer until the quinoa is tender (about 12-15 minutes). Drain.
- Peel and dice the mangoes into 1/2" squares.
- Toss the completely cooled quinoa with the mangoes, chile, scallions, and curry vinaigrette (directions follow).
- Chop the almonds and add them last so they stay crisp.
- For the Curry Vinaigrette: Pound or mince the garlic and salt in a mortar until smooth, or put the garlic through a press. Place these into a small bowl and add the yogurt and curry. Stir in the lemon juice, and then whisk in the oil until the texture is thick and creamy. Let stand 15 minutes, then stir in the cilantro. Taste for tartness and salt and adjust if needed.
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