COMPOSED SALAD OF MANGOES AND BEETS WITH MANGO VINAIGRETTE
Kathy
yield: 8 cups (4 to 6 servings) by Pam Morgan
Although the combination of mangoes and beets may seem strange, they
taste wonderful together. The green of the lettuces, the dark pink of
the beets, and the orange of the mango makes a spectacular
presentation. The beets and the vinaigrette can be prepared and
refrigerated up to two days in advance.
4 medium-sized fresh beets, leaves and stems removed.
1/2 cup chopped red onion
1 bunch watercress, large stems removed
1 small bunch Frisee or American chicory
2 small heads Bibb lettuce
2 peeled and sliced (strips) ripe mangoes
Mango Vinaigrette:
1/4 cup cider vinegar
1 tablespoon honey mustard
1/2 teaspoon curry powder
1 tablespoon fresh lime juice
1 peeled, seeded, and chunked ripe mango
Pinch salt
Freshly ground black pepper to taste
All of the ingredients for the vinaigrette can be added to a food
processor or blender. Process with a steel blade, or blend until
smooth.
Cook the beets in boiling water for thirty minutes and drain. When
they have cooled enough to permit handling, peel and chop into small
cubes. Toss the beets with the red onions and three tablespoons of the
vinaigrette. Set aside.
On a medium-sized serving platter, arrange the lettuces on the outside
of the plate. Place the watercress in the center of the platter and
spoon the beets and onions over it. The mango strips can be arranged
around the beets. Transfer the remaining dressing to a serving bowl
and serve on the side with the salad.
Serving size 5 2 cups
Mango Vinaigrette
110 calories
Serving size 5 2 tablespoons
0.7 grams total fat
39 calories
0.1 grams saturated fat
0.4 grams total fat
0 milligrams cholesterol
trace saturated fat
0 milligrams cholesterol