Crudite Salad With Mango Dressing Food

MANGO SALAD

Steps:

• Combine all the ingredients for the Mango Salad in a large bowl. Toss to combine. *If making ahead, cover and refrigerate at this point, before adding the salad dressing.
• Prepare the Mango Salad Dressing by combining all the ingredients in a small bowl and whisking well to combine. Cover and refrigerate if making ahead or use immediately by drizzling over the salad and tossing to combine.

MANGO SALAD WITH LIME

Steps:

• Chop the mangos. Dice the bell pepper. Chop the English cucumber. Thinly slice the red onion. Chop the mint and cilantro. Place them all in a medium bowl.
• In a small bowl, mix the lime juice, olive oil, and honey or maple syrup. Add to the bowl with the mango and vegetables, then add the kosher salt and mix to combine. Lasts up to 3 days refrigerated.

MIXED SALAD WITH MANGO DRESSING

Steps:

• Mix lettuce, bell pepper, tomato, and onion together in a bowl. Set salad aside.
• Combine mango, water, oil, lemon juice, onion slices, honey, basil, salt, and pepper for dressing in an electric blender; blend until smooth.
• Add some of the dressing to the salad to moisten. Serve with remaining dressing on the side; add according to preference.

CRUDITE SALAD WITH MANGO DRESSING

Steps:

• Crudite Salad Spread cabbage out in center of large serving platter, leaving room around edge to arrange the steak. Sprinkle endive over the cabbage and arrange the tomato and cucumber slices decoratively on top. Just before serving, drizzle with the dressing. Sprinkle with the cantelope and chopped mint; garnish with mint sprigs. Mango Dressing In a food processor, combine mango, vinegar, mustard, honey, curry powerder, salt and pepper. Process until smooth. Add the oil and process to blend. Serve dressing at room tempeture

BLANCHED CRUDITES

Steps:

• Prepare a large pot of boiling salted water, and fill a large bowl with ice water.
• Remove the tough bottoms of the asparagus stalks. If they are thick, peel the stems half-way up the stalk.
• Add the carrots to the pot of boiling water and blanch for 1 minute. Immediately remove the carrots with a slotted spoon and plunge them in the bowl of ice water. Drain the carrots when fully cooled.
• Add the asparagus to the boiling water and blanch for 1 minute. Immediately remove the asparagus with a slotted spoon and plunge them into the reserved bowl of ice water. Drain the asparagus when fully cooled.
• Slice the radicchio into wedges.
• Arrange the carrots, asparagus, cherry tomatoes, and radicchio on a platter and serve with the Herb Dip.
• Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.