Mango Mesclun Salad With Blackberry Vinaigrette

Christy Rost

1bunch green or red leaf lettuce, rinsed and dried
½pound mesclun or spring mix, rinsed and dried
1ripe mango, sliced
1cup fresh blackberries, for garnish
¼cup extra-virgin olive oil
2tablespoons raspberry vinegar
2tablespoons 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