Baby Romaine With Mango Recipes

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ALMOND MANGO BABY ROMAINE SALAD WITH CITRUS VINAIGRETTE



Almond Mango Baby Romaine Salad With Citrus Vinaigrette image

Provided by Gwynn Galvin

Categories     Salad

Number Of Ingredients 13

3 Tbs. olive oil
2 Tbs. orange juice, (preferably fresh squeezed)
1 Tbs. apple cider vinegar
1 tsp. orange zest
1/2 tsp. sugar
1/2 tsp. kosher salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1 pkg. (5 oz.) baby romaine lettuce, (5 cups)
1 mango, (peeled, pitted and sliced, about 1 cup)
1 cup quartered radishes, (about 6 large radishes)
1/2 cup shredded carrots
1/3 cup toasted sliced almonds

Steps:

  • In large serving bowl combine olive oil, orange juice, vinegar, orange zest, sugar, kosher salt, pepper and garlic powder and whisk together until blended.
  • Stir in lettuce, mango, radishes, carrots and almonds and toss until evenly coated.

Nutrition Facts : Calories 258 kcal, Carbohydrate 17 g, Protein 5 g, Fat 21 g, SaturatedFat 2 g, Sodium 263 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving

BABY ROMAINE WITH MANGO



Baby Romaine With Mango image

Make and share this Baby Romaine With Mango recipe from Food.com.

Provided by UmmBinat

Categories     Mango

Time 10m

Yield 1 plate, 2 serving(s)

Number Of Ingredients 9

3/4 ripe mango (not deadly soft)
baby romaine lettuce leaf (don't sub. Dole makes a pack, some are red leaves)
1 slice goats milk feta cheese, chopped (or crumbled your preference)
1 thin slice red onion, separated
sunflower oil
fresh lemon juice
white sugar (a little bit)
sea salt, to taste
fresh ground black pepper, to taste

Steps:

  • Place leaves on plate.
  • Chop mango into cubes and toss over leaves.
  • Cut up the red onion into desired size and add on top.
  • Garnish with feta. (I prefer cubbed not crushed.).
  • Vinaigrette:.
  • Mix all together using more fresh lemon than sunflower oil.
  • Pour over salad.
  • Enjoy!

Nutrition Facts : Calories 97.6, Fat 0.5, SaturatedFat 0.1, Sodium 3.5, Carbohydrate 24, Fiber 3, Sugar 19.5, Protein 1.6

ROMAINE SALAD WITH STRAWBERRIES, MANGOES, AND BARLEY



Romaine Salad with Strawberries, Mangoes, and Barley image

Excellent salad, beautiful presentation, and will make your taste buds happy!

Provided by bbqgirl

Categories     Salad     Vegetable Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 15

¼ cup balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon light brown sugar
1 clove garlic, pressed
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¾ cup extra virgin olive oil
1 head romaine lettuce, cut into 1-inch pieces
½ pint fresh strawberries, sliced
½ cup diced mango
½ cup julienne-cut jicama
1 cup cooked barley
1 ½ celery ribs, sliced
¼ cup chopped toasted pecans
1 (3 ounce) can mandarin oranges, drained

Steps:

  • Whisk balsamic vinegar, Dijon mustard, brown sugar, garlic, salt, and pepper together in a bowl until mixed. Stream olive oil into the vinegar mixture, whisking until smoothly incorporated.
  • Pile romaine in a mound on a large platter. Arrange strawberries, mango, and jicama atop the lettuce. Combine barley, celery, and pecans in a bowl; sprinkle over the salad. Serve with the vinaigrette.

Nutrition Facts : Calories 441.8 calories, Carbohydrate 34.8 g, Fat 32.3 g, Fiber 8.5 g, Protein 5.5 g, SaturatedFat 4.4 g, Sodium 235.4 mg, Sugar 8.4 g

ROMAINE WITH ROAST BEEF AND MANGO



Romaine with Roast Beef and Mango image

Use leftovers from a roast to whip up this tangy mani-course salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h

Number Of Ingredients 8

2 tablespoons canola oil
2 teaspoons chili powder
1 1/2 cups brown rice
1 teaspoon salt
4 ounces thinly sliced romaine lettuce, (about 3 cups)
1 mango, thinly sliced
12 thin slices leftover Roast with Potatoes
3 tablespoons fresh lemon juice

Steps:

  • In a medium saucepan, heat 1 tablespoon canola oil over medium-high. Add chili powder and rice, stirring until rice is coated, 1 to 2 minutes. Add 3 1/2 cups water and salt; bring to boil. Cover, and reduce heat; simmer until rice absorbs liquid, 35 to 40 minutes. Cool completely.
  • In a bowl, combine rice, romaine lettuce, mango, eye of round slices, and lemon juice. Squeeze mango pit over salad; add remaining tablespoon canola oil. Toss to combine. Serve.

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