Wednesday, June 30, 2010

Mango Vinaigrette


1 ripe mango cut into small pieces
Juice and zest of one small lime
1 tsp sugar
½ of a jalapeño finely chopped
½ a cup oil (I like olive oil but it can be a little overpowering in this recipe so vegetable or canola works too)
Salt and pepper to taste

Place mango, juice, zest, sugar and jalapeño in blender. Blend until all ingredients are pureed well blended. Turn blender back on med speed and slowly pour in oil. The consistency will be slightly thick and have a creamy texture. Season to taste with salt and pepper – if desired. This will keep in the refrigerator for 3-4 days and makes about 1 ¼ cups. Serve on top of your favorite salad greens.

This dressing is great on iceburg, butter and romaine lettuce. I used it the other day with half a bag of arugula, 1 small bag of romaine salad mix and topped it with dried cranberries and sliced almonds. It was delicious!!!

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