Tomato and Mango Salad With Curry-Orange Vinaigrette

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Total Time
45mins
Prep 20 mins
Cook 25 mins

Recipe is from Cooking Light Magazine. I've had this clipping for years -- placing it here for safe-keeping.

Ingredients Nutrition

  • 2 cups fresh orange juice (about 6 oranges)
  • 1 tablespoon vegetable oil
  • 1 teaspoon curry powder
  • 18 teaspoon salt
  • 3 medium tomatoes, cored and cut into 3/4-inch thick wedges (about 1 1/2 pounds)
  • 2 medium mangoes, peeled, pitted and cut into 1/2-inch thick strips (about 2 pounds)
  • 1 tablespoon mint leaf, thinly sliced

Directions

  1. Bring the orange juice to a boil in a medium saucepan. Reduce the heat to medium and cook until reduced to 1/2 cup (about 25 minutes). Remove from heat and stir in oil, curry powder and salt. Cool to room temperature.
  2. Divide the tomato wedges and mango strips evenly among 6 salad plates. Drizzle evenly with dressing; sprinkle with mint.