Mixed Salad With Mango Dressing Recipes

MIXED SALAD WITH MANGO DRESSING

Mixed Salad with Mango Dressing image

I love the fruity taste of the mango dressing against the tanginess of the white onion in this salad. Best with grilled meat and fish.

Provided by Marilyn Delos Santos-Mones

Categories Salad Green Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 12

Ingredients

½ head lettuce, cut into bite-size pieces
1 medium green bell pepper, sliced
1 medium tomato, sliced and seeded
1 small white onion, sliced
1 ripe mango, peeled and pitted
½ cup water
⅓ cup extra-virgin olive oil
¼ cup freshly squeezed lemon juice
2 slices white onion, or to taste
2 tablespoons honey
2 teaspoons chopped fresh basil
salt and ground black pepper to taste

Steps:

Mix lettuce, bell pepper, tomato, and onion together in a bowl. Set salad aside.
Combine mango, water, oil, lemon juice, onion slices, honey, basil, salt, and pepper for dressing in an electric blender; blend until smooth.
Add some of the dressing to the salad to moisten. Serve with remaining dressing on the side; add according to preference.

Nutrition Facts : Calories 268.2 calories, Carbohydrate 25.7 g, Fat 19 g, Fiber 3.1 g, Protein 1.8 g, SaturatedFat 2.7 g, Sodium 51.4 mg, Sugar 20.5 g

MIXED GREENS WITH MANGO VINAIGRETTE

Mixed Greens with Mango Vinaigrette image

This sweet and spicy salad makes the perfect weeknight appetizer.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

1 ripe mango
1/2 cup freshly squeezed lemon juice, 2 lemons
3 tablespoons olive oil
1/4 teaspoon crushed red-pepper flakes
Salt and freshly ground black pepper
4 ounces Boston lettuce, 1 small head
4 ounces frisee
1 Kirby cucumber, thinly sliced into rounds

Steps:

Make the vinaigrette: Peel the mango, and slice sides away from pit; use a paring knife to remove the peel. Slice one side into 1/8-inch-thick slices, and reserve. Chop remaining half, place in blender with lemon juice, and puree until smooth. Transfer to a medium bowl, and whisk in olive oil. Add red-pepper flakes, and season with salt and pepper.
Combine lettuce, frisee, mango slices, and cucumber slices in a large bowl, and toss to combine. Toss with a few spoonfuls ofmango vinaigrette.

MIXED GREEN SALAD WITH MANGO, JíCAMA AND CASHEWS

Mixed Green Salad with Mango, Jícama and Cashews image

Categories Salad Leafy Green Vegetarian Mango Cashew Winter Jícama Bon Appétit

Yield Serves 6

Number Of Ingredients 10

Ingredients

1 large ripe mango, peeled, pitted, cut into ¤-inch pieces (about 1 1/2 cups)
1/4 cup olive oil
3 tablespoons fresh lime juice
3 tablespoons rice vinegar or 1 tablespoon white wine vinegar
1 teaspoon paprika
1 teaspoon sugar
1/4 teaspoon cayenne pepper
1 10-ounce bag mixed baby lettuces
1 cup diced peeled jicama
1/2 cup salted roasted cashews

Steps:

Combine 1/2 cup mango with next 6 ingredients in blender. Puree until smooth. Season dressing with salt and pepper. Transfer to small bowl. (Can be made 3 hours ahead. Cover; let stand at room temperature.)
Combine lettuces, jicama and remaining 1 cup mango in large bowl. Toss with enough dressing to coat. Sprinkle with cashews. Serve, passing any remaining dressing separately.

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