In the last few days I’ve been enjoying eating the most delicious mangoes for morning tea. Even though I really like them just as they are I think it would be great to try something a little different. I thought maybe I could try making something like this…. It looks delicious!
For the Salad:
2-10 oz. bags of baby spinach
2 mangoes, peeled and cut into a medium dice
2 avocados, peeled and cut into a medium dice
4 scallions, sliced
1-2 heads of Boston (or butter) lettuce
½ cup toasted pine nuts
For the Dressing:
1/4 cup raw or regular sugar
¼ cup white vinegar
1 teaspoon vegan (no anchovies) Worcestershire sauce
¼ teaspoon paprika
2 tablespoons poppy seeds, lightly toasted
2 tablespoons sesame seeds, lightly toasted
¼ cup freshly squeezed orange juice
grated zest of one orange
½ teaspoon fine sea salt, more to taste
½ teaspoon dry mustard powder
1/2 cup light olive, grape seed or canola oil
Mix sugar, vinegar, Worcestershire sauce, paprika, mustard powder, orange juice and zest together with a wire whisk. Slowly add the oil while whisking the mixture briskly to emulsify.
Before assembling the salad, taste the dressing, adding more salt, if needed. Chill dressing before serving.
When ready to serve the salad, mix in dressing to taste. Save extra dressing in fridge for at least one week. Toss and top with the toasted pine nuts.
Recipe from: Delicious and Kosher.