Wednesday, March 19, 2014

Mango Citrus Vinaigrette

I'm on a mango kick right now. They're in season and on special in many stores, and the taste goes a long way to brighten up the dreary last days of winter here in the Northeast!

This salad dressing would work with lots of recipes. Today I chose to grill up some chicken and then toss it together with red pepper, cucumber, mango and some spinach. I finished the salad off with some chopped raw cashews and minced green onions.

I also love this one with pork, and it would work with seafood as well. Depending on the size and sweetness of your mango you could potentially skip the honey here if desired.

Mango Citrus Vinaigrette

1 mango, peeled & cubed
1 tsp. raw honey
1/4 cup freshly squeezed or organic orange juice
2 tbs. white wine or apple cider vinegar
1 tbs. olive oil
salt & pepper

Combine all ingredients in a blender and process until smooth. Should be thick enough to pour, so thin out with a smidge more juice if needed.