Salad Greens With Mango-Basil Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Fresh and light, this fruity tossed side salad will contrast nicely with heartier dishes. Ingredients:
1 (24 ounce) jar refrigerated mangoes, slices drained |
1/4 cup light red wine vinaigrette |
2 teaspoons fresh basil |
1 teaspoon fresh mint |
1/8-1/4 teaspoon crushed red pepper flakes |
5 ounces torn mixed salad greens |
1 ounce parmesan cheese, finely shredded (1/4 cup) |
Directions:
1. For mango-basil vinaigrette: Place 1/2 cup of the mango in a food processor or blender. Cover and process or blend until smooth. Add salad dressing, basil, mint, and crushed red pepper; cover and process or blend just until mixed. Let stand for 5 minutes for flavors to develop.
2. Divide greens evenly among six salad plates. Top greens with the remaining mango, breaking mango into bite-size pieces. Drizzle each plate with 2 tablespoons of the mango-basil vinaigrette. Top with cheese. Serve immediately.
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