Today we have a delicious recipe that incorporates three of our four spotlight foods this month. Talk about winning the flavor lottery! This Mango Blueberry salad has Cabbage and a Lime Vinaigrette. It is so bright and refreshing, even the pickiest of eaters loved it here.
You start with slicing your mangos. We had to cut a few extra because only about half the slices ones made it into the salad.
Then we tossed it with a bag of chopped cabbage, cut snow peas, and blueberries ( I would have liked a few more, but they were very pricey at the store.)
Then that mixture got tosses with a head of chopped romaine lettuce.
A quick mix up of the dressing, oil, lime juice, mustard, and some honey.
Toss the whole thing together and it is done! Delicious and beautiful, I might add.
We added some rotisserie chicken to ours and it was a complete dinner.
Ingredients
Salad
1 cup (250 ml) salad greens cut into small pieces
1 cup (250 ml) shredded purple cabbage
1 cup (250 ml) shredded napa cabbage
1 mango peeled and cut into julienne or chunks
3/4 cup (175 ml) fresh blueberries
1/2 cup (125 ml) snow peas cut into julienne or left whole
1/4 cup (60 ml) shelled unsalted sunflower seeds
Dressing
6 Tbsp (90 ml) vegetable oil
juice from 1 lime
2 tsp (10 ml) liquid honey
1 tsp (10 ml) dijon mustard
salt and pepper to taste
Directions
Salad preparation: In a large bowl, combine all ingredients and toss well.
Dressing preparation: Combine all ingredients in a container with a lid. Shake until well combined. Pour desired amount of dressing over salad and toss well.
Note: You can easily turn this salad into a complete meal by adding chunks or slices of cooked chicken breast. Simply add chicken to salad ingredients and toss well with dressing.
