Try this salad! You won't be disappointed! PROMISE!Okay another great recipe from my new AFG cookbook! Katie you were right I LOVE your balsamic dressing (I admit it has become a new favorite.) and your salad was wonderful! Thanks for sharing this recipe. It was perfect that I had three ripe mango's in the fridge when I got home from the retreat--timing could not have been better seeing that I usually don't by mango's, yet I had gotten 3 in my bountiful basket the week before. Perfect, just Perfect!
Strawberry Mango Salad
1 cup diced mangos or more
2 cups sliced strawberries
1/2 cup Craisins
Romaine lettuce (1-2 bunches) or 1 bag romaine hearts
Dark green leaf lettuce (or a Spring Mix from Costco as a filler to the romaine)
3/4 cup slivered almonds (see recipe below)
All these ingredients can vary depending on tastes--can add more or less of all ingredients.
1/2 cup sugar
3/4 cup olive oil or light olive oil
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 cup grated onion
1/3 cup Balsamic Vinegar (Katie says Balsamic is key here but you can use other vinegars if you desire)
Emulsify in blender and refrigerate until ready to serve.
Melt 2-3 Tablespoons of butter in frying pan.
1/4 cup sugar
1 teaspoon cinnamon
Dash of nutmeg (I use less not one of my favorite spices)
Mix together and then add 3/4 cup sliced almonds. Stir just until nuts turn light or medium brown in color. Pour out of pan onto a cookie sheet and cool. When cool, add nuts to salad.
To make this ore of a meal, add cooked chicken. Serves 8-10.
**I found that this was a large recipe for our family of 5 but I didn't toss the mangos and strawberries in with the lettuce we just added them to each serving, same with the nuts. It worked like a charm and we were able to have it with two meals. I found that by mixing the mangos and strawberries together in a bowl worked nicely and the strawberries kept a fresh look even for the next day's servings.