Recipe: Greens with Mango Dressing

GREENS WITH MANGO DRESSING

FOR THE DRESSING:
1 large ripe mango, divided use
1/4 cup (50 mL) olive oil
1/4 cup (50 mL) fresh lime juice
2 tbsp (25 mL) rice vinegar
2 tsp (10 mL) sugar
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) cayenne pepper
FOR THE SALAD:
8 cups (2 L) torn mixed greens
1 can (8 oz/227 mL) sliced water chestnuts, drained
1/2 cup (125 mL) salted roasted cashews or peanuts

Peel and cube mango.

TO PREPARE DRESSING:
Combine 1/2 cup (125 mL) cubed mango with next 6 ingredients (olive oil through cayenne pepper) in a blender. Puree until smooth. Dressing may be refrigerated for up to 24 hours. Stir before using.

TO PREPARE THE SALAD:
Combine greens, water chestnuts and remaining cubed mango. Toss with enough dressing to coat. Sprinkle with cashews. Serve with any remaining dressing.

Servings: 8
Source: the ATCO Blue Flame Kitchen