Crudite Salad With Mango Dressing Recipes

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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

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

TOSSED SALAD WITH MANGO, ROASTED COCONUT AND LIME VINAIGRETTE



Tossed Salad with Mango, Roasted Coconut and Lime Vinaigrette image

Provided by Robert Irvine : Food Network

Time 1h45m

Yield 8 servings

Number Of Ingredients 12

1 small fresh coconut
2 mangoes
2 carrots
1 red onion
2 tomatoes
1 head of your favorite lettuce
2 fresh limes
1/2 cup red wine vinegar
1/2 teaspoon chopped habanero pepper (protect your hands and eyes, avoid breathing in fumes)
1 tablespoon hot sauce
1 cup canola oil
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Place coconut on a towel, and with a mallet (or hammer) and punch (or clean screwdriver), tap "through-holes" into at least 2 of the "eyes" (recessed spots) of the coconut and drain out the liquid. Place the coconut on a baking sheet and roast it for about 1 hour. Microwave the limes in a small bowl to release essential oils and set aside to cool.
  • When coconut is cool enough to handle, place on a towel and break open with mallet. Shave the roasted "meat" out of the coconut with a paring knife and briefly set aside. Peel the mangoes, cut the fruit away from seed, and then dice small. Peel the carrots, and use a vegetable peeler to shave carrots into ribbons. Slice onion as thin as possible. Cut tomatoes into wedges.
  • Prepare vinaigrette by squeezing limes into a small bowl (remember to add essential oils). Mix in vinegar, habanero, and hot sauce. Drizzle the oil into the mixture slowly while whisking constantly, to thicken dressing. Season with salt and pepper to your liking.
  • Cut lettuce into 1/2-inch wide pieces and place in bowl, and add tomatoes and carrots. Lightly toss in the dressing. Top with onions, coconut, and mangoes.

CRUDITE SALAD WITH MANGO DRESSING



CRUDITE SALAD WITH MANGO DRESSING image

Categories     Salad     Fruit     No-Cook     Lunch

Yield 6 servings

Number Of Ingredients 15

Crudite Salad
4 cups red cabbage slivered
2 endives thinly sliced
2 tomatoes, thinly sliced
1/2 cucumber, peeled, thinly sliced
1 cup cantelope diced
1/4 cup mint leaves shopped
Mango Dressing
1 Mango, peeled, pitted, diced
1/3 cup cider vinegar
1 tblsp Dijon mustard
1 tblsp honey
1 tsp curry powder
1 tsp black pepper
1/2 cup extra virgin olive oil

Steps:

  • Crudite Salad Spread cabbage out in center of large serving platter, leaving room around edge to arrange the steak. Sprinkle endive over the cabbage and arrange the tomato and cucumber slices decoratively on top. Just before serving, drizzle with the dressing. Sprinkle with the cantelope and chopped mint; garnish with mint sprigs. Mango Dressing In a food processor, combine mango, vinegar, mustard, honey, curry powerder, salt and pepper. Process until smooth. Add the oil and process to blend. Serve dressing at room tempeture

GRILLED SALMON & MANGO SALAD WITH COCONUT DRESSING



Grilled salmon & mango salad with coconut dressing image

An attractive, gluten-free salad of oily fish in a creamy coconut and lime dressing with light herbs and hot chilli

Provided by Jennifer Joyce

Categories     Main course, Starter

Time 25m

Number Of Ingredients 12

4 salmon fillets (about 125g each), boned and skinned
1 tbsp light soft brown sugar
100g green bean , trimmed
1 large ripe mango , peeled and cut into slices
2 shallots , very thinly sliced and broken into rings
handful mint or coriander leaves
50g toasted desiccated coconut
1 thumb-sized red chilli , thinly sliced
3 tbsp coconut cream
juice 2 limes , plus wedges to serve
1 tbsp fish sauce
2 tsp soft brown sugar

Steps:

  • Heat the grill. Place the salmon, skin-side up, on a foil-lined tray, season well and rub the sugar on top. Grill for about 10 mins until cooked through.
  • Meanwhile, blanch the beans in boiling water for 1 min, drain, rinse in cold water and drain again. Arrange on 4 plates, then add the mango and shallots.
  • Mix the dressing ingredients in a small bowl. Break the salmon into a few pieces over each plate. Add the mint or coriander leaves, coconut and chilli to each. Pour over the dressing and serve with a lime wedge.

Nutrition Facts : Calories 396 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 0.9 milligram of sodium

SPINACH SALAD WITH MANGO CHUTNEY DRESSING



Spinach Salad With Mango Chutney Dressing image

I got this recipe with a jar of "Oak Hill Mango Chutney" in Sacramento, CA, about 12 years ago. I've since moved and can't get that brand, but it works just as well with any other mango chutney. This is a great "whole meal" salad for a light dinner or a brunch item. People love the unusual combination of ingredients. Interestingly, there is no oil in the dressing, but it has a rich mouth-feel. Can't call it low-fat, though!

Provided by TCookie

Categories     Spinach

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

8 cups spinach (depends on how big of servings you want)
10 fresh white mushrooms, sliced
10 slices crispy cooked bacon, crumbled
2 hardboiled egg, chopped
1/2 cup shredded gruyere cheese
1/4 cup thinly sliced red onion
1/4 cup red wine vinegar
4 tablespoons finely chopped mango chutney, with the liquid
1 clove minced garlic
2 tablespoons Dijon mustard
1 tablespoon sugar

Steps:

  • Wash and dry spinach, if needed, and remove stems.
  • Combine the spinach with the mushrooms, bacon, cheese and onion in a large salad bowl.
  • Dissolve the sugar in the vinegar and combine with the chutney and its liquid; garlic and mustard.
  • Do NOT put the dressing on until just before serving or you will have a soggy mess!
  • Toss the dressing with the salad just befor serving.

MANGO AND RADISH SALAD WITH LIME DRESSING



Mango and Radish Salad with Lime Dressing image

With sunny mango, rosy radishes, and bright-green cucumbers, this salad's flavors are as vibrant as its colors.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Number Of Ingredients 7

1 mango, peeled and cut into wedges
1/2 English cucumber, thinly sliced
1 bunch radishes (about 8), halved or quartered
1 tablespoon finely grated lime zest and 2 tablespoons lime juice (from 2 limes)
2 tablespoons extra-virgin olive oil
1 tablespoon honey
Coarse salt

Steps:

  • Arrange mango, cucumber, and radishes on a platter.
  • Whisk together lime zest and juice, oil, and honey. Season with salt.
  • Drizzle dressing over salad, and season with salt.

WINTER CRUDITE SALAD



Winter Crudite Salad image

Choose a celery root that seems heavy for its size.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

1/2 teaspoon Dijon mustard
1 1/2 teaspoons sherry vinegar
1 1/2 teaspoons extra-virgin olive oil
Salt and freshly ground black pepper
1 celery root, (about 3/4 pound)
4 carrots, cut into 2 1/2-inch julienne strips
8 red radishes, (about 1/2 pound), thinly sliced

Steps:

  • In a small bowl, combine mustard and vinegar. Slowly drizzle in olive oil, and whisk until mixture is creamy. Season to taste with salt and pepper.
  • Peel celery root with a sharp knife. Cut root in half crosswise and slice each half as thinly as possible. Keep slices in a bowl of cold water until needed. Drain and pat dry when ready to toss with the vinaigrette.
  • Place vegetables in separate bowls, season with salt and pepper, and toss well. Add about 1 1/2 teaspoons dressing to each bowl and toss again. Arrange vegetables in separate piles on salad plates and serve immediately.

LOBSTER SALAD WITH CURRIED MANGO DRESSING



Lobster Salad With Curried Mango Dressing image

When you want to put on the "dog" but not the fat, try this colorful salad.Not only is it colorful but downright pretty - serve with fresh bread, pitas or water wafers, if you choose. Bon Appetit The original recipe calls for 2 tsp of curry powder and the reviewers and I agree that this was too much. ;)

Provided by Manami

Categories     Lobster

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1/2 mango, flesh removed
1/3 cup mango nectar
3 tablespoons fresh lime juice
1 tablespoon minced fresh ginger
1/2 teaspoon curry powder (use a little to begin with, you can also add to it)
3 tablespoons chopped fresh chives
2 tablespoons minced shallots
white pepper
8 ounces French haricots vert or 8 ounces other green beans, cut in half
8 ounces asparagus
1/2 red bell pepper, thinly sliced
8 cups mixed baby greens
1/2 cup fresh cilantro leaves
white pepper
1 1/4 lbs cooked lobster tail meat, sliced into medallions
16 yellow baby plum tomatoes or 16 cherry tomatoes

Steps:

  • Place first 5 ingredients in blender (through curry powder); 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.

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