Mango Vinaigrette Food
KALE SALAD WITH MANGO VINAIGRETTE
Provided by Guy Fieri
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the mango, garlic, cilantro, vinegar and agave in a bowl. Sprinkle with salt and pepper. Whisk in the olive oil. Taste and adjust the seasoning as needed. Add the kale to the dressing and toss to coat. Set aside for 20 minutes before serving to allow the kale time to soften.
MIXED GREENS WITH MANGO VINAIGRETTE
This sweet and spicy salad makes the perfect weeknight appetizer.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Make the vinaigrette: Peel the mango, and slice sides away from pit; use a paring knife to remove the peel. Slice one side into 1/8-inch-thick slices, and reserve. Chop remaining half, place in blender with lemon juice, and puree until smooth. Transfer to a medium bowl, and whisk in olive oil. Add red-pepper flakes, and season with salt and pepper.
- Combine lettuce, frisee, mango slices, and cucumber slices in a large bowl, and toss to combine. Toss with a few spoonfuls ofmango vinaigrette.
MANGO VINAIGRETTE
From Coastal Living. I would serve this on a spinach and/or seafood salad. They pair it with scallops. Yum!
Provided by dicentra
Categories Low Protein
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Process first 5 ingredients in a blender or food processor until smooth.
- Stir in salt and pepper to taste.
Nutrition Facts : Calories 124.4, Fat 0.5, SaturatedFat 0.1, Sodium 4.5, Carbohydrate 31.4, Fiber 1.9, Sugar 27.8, Protein 1.3
SHRIMP BROCHETTES MANGO CHIPOTLE VINAIGRETTE
Steps:
- Skewer shrimp by alternating; shrimp, papaya, red pepper, shrimp, poblano, red onion. Combine corn oil and lime juice and set aside.
- In blender puree mango, shallots, garlic, cilantro, chipotles, lemon juice and vinegar. Slowly add in corn oil while blending. Season with Kosher salt and pepper.
- PRESENTATION: Dredge the brochettes into the corn oil-lime mixture and season with salt and pepper. Grill over medium high heat until cooked evenly on both sides. Remove from heat and allow to rest for 2 to 3 minutes. Ladle the vinaigrette across the center of the plate and place the brochette atop the vinaigrette. Garnish with cilantro sprigs and drops of red chili oil and jalapeno hot sauce.
MANGO VINAIGRETTE
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Stir together mango, lime juice, cilantro, and jalapeno.
MANGO-AVOCADO SALAD WITH LIME VINAIGRETTE
Inspired by Vietnamese green papaya salad, this salad stars ripe, juicy mangoes and dresses them in the classic punchy lime-fish sauce dressing. Tender torn greens, crunchy sweet snap peas and creamy avocado round out this dish with both crispy and creamy bites. The cooling salad is the perfect side to accompany grilled or roasted fish, chicken, or steak. If mangoes are unavailable, tomatoes or sweet stone fruit like peaches are tasty options.
Provided by Kay Chun
Categories lunch, weeknight, salads and dressings, appetizer, side dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine oil, lime juice, shallot, fish sauce, sugar and garlic; season with salt and pepper. Whisk until well blended, then stir in half of the cilantro. Reserve half of the dressing in a small bowl for serving.
- Arrange lettuce in an even layer on a serving platter. Add mangoes, snap peas and avocados to the large bowl and gently toss to evenly coat in the dressing.
- Arrange salad over lettuce and garnish with the remaining cilantro. Serve with the reserved dressing on the side, for drizzling.
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