Mango Salad
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1892.72 ml arugula, lightly packed (may substitute baby spinich leaves)
- 1 ripe mango, peeled, pitted and diced
- 118.29 ml kalamata olive, pitted and cut in half
- 118.29 ml pecan halves (May substitute chopped walnuts)
- 29.58 ml extra virgin olive oil
- 4.92 ml Dijon mustard
- 14.79 ml rice vinegar
directions
- Add Arugula to salad bowl and top with olives and mango. In a small bowl, whisk olive oil with dijon mustard and vinegar. Drizzle over the top of the salad. Toss to blend well then sprinkle nuts on top.
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RECIPE SUBMITTED BY
I am a Nurse Practitioner. I have a clinic called Ho'omana Health Services that specializes in alternative medicine. I feel what we eat is a very important part of our health. Therefore, our family has chosen to lead an organic vegan lifestyle.
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