Mango Mesclun Salad With Blackberry Vinaigrette
Christy Rost
| Ingredients: | |
|---|---|
| 1 | bunch green or red leaf lettuce, rinsed and dried |
| ½ | pound mesclun or spring mix, rinsed and dried |
| 1 | ripe mango, sliced |
| 1 | cup fresh blackberries, for garnish |
| ¼ | cup extra-virgin olive oil |
| 2 | tablespoons raspberry vinegar |
| 2 | tablespoons seedless blackberry jelly |
| salt and freshly ground black pepper, to taste | |
Arrange leaf lettuce and mesclun mix on individual salad plates or in a large serving bowl. Garnish with sliced mango and fresh blackberries.
In a small jar, combine oil, vinegar, jelly, and seasonings. Tighten lid on the jar and shake until thoroughly combined. Pour vinaigrette over the salad.
Recipe serves 8 to 10.
Category: Salads