Mixed Greens Salad

Aperture:f/4.5
Focal Length:43mm
ISO:3200
Shutter:1/40 sec
Camera:NEX-5R

:

DSC06075

Mixed Green Salad

Ingredients:
Making the dressing (Mango Chipotle Sauce): Makes about 1 cup
Mangoes- 3/4th cup chopped (fresh, frozen or canned) – canned works the best for this recipe.
Rice vinegar- 2 tsp.
Extra virgin olive oil- 2 tsp.
Salt- to taste
Onion powder- 1/2 tsp.
Basil, dried- ½ tsp.
Cayenne pepper (optional) – 1/4th tsp.
Add less than 1/4th cup water if the puree is too thick; adjust according to consistency.
Blend all the ingredients in a blender until it is fine paste and store in a airtight container in the refrigerator until ready to use.

Mixing the salad:
Half and Half Greens- 1 box (alternatively choose any greens mix- 5 cups packed).
Balsamic vinegar- 2 tbsp.
Mango Chipotle sauce- 4 tbsp.

Garnish:
Croutons-1/2 cup
Sunflower seeds (optional)
Cranberries (optional)

Method:
In a mixing bowl, toss all the ingredients with the greens and serve with croutons and any other garnishing ingredient of your choice

External link related to the recipe:
http://www.health-foodie.com/2010/02/mango-salad-dressing-recipe/

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