I can eat this salad… All. Day. Long.
I had this at a local deli across the street from our home, and loved it so much I had to reverse engineer the recipe to avoid spending all my money there every time I craved this. Which is all the time. Really.
2 Scallions (Green Onions)
1 Clove of Garlic
1/2 Tsp. of Dijon Mustard
4 Tbsp. Olive Oil
3 Tbsp. Red Wine Vinegar
1 Tbsp. Rice Vinegar
1 Tbsp. Honey
Salt and Pepper to taste
Spring Salad Mix or Baby Salad Mix
Sliced Red Onion
Grilled Chicken Strips
To make the dressing, chop up the garlic and scallions (light green and white parts). Sauté or steam them until cooked through. Peel and dice the mango. Place the mango, cooked scallions and garlic, and the rest of the dressing ingredients in a food processor. Pulse or purée until smooth. Add salt and pepper to taste.
Pile up your salad ingredients to the amounts and meal size you prefer. I often use the small snack sized individual packs of mandarin oranges (1 per salad serving). Another shortcut tip would be to use store bought frozen (pre-cooked) grilled chicken strips. These actually turn out great and can be quite flavorful and juicy!
Drizzle the salad dressing over it all and prepare your taste buds for an amazing combination of flavor! In no time, your plate should look just like mine…. 🙂