Crudite Salad With Mango Dressing Recipes

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MIXED SALAD WITH MANGO DRESSING

I love the fruity taste of the mango dressing against the tanginess of the white onion in this salad. Best with grilled meat and fish.

Provided by Marilyn Delos Santos-Mones

Categories     Salad     Green Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 12



Mixed Salad with Mango Dressing image

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.

Nutrition Facts : Calories 268.2 calories, Carbohydrate 25.7 g, Fat 19 g, Fiber 3.1 g, Protein 1.8 g, SaturatedFat 2.7 g, Sodium 51.4 mg, Sugar 20.5 g

½ head lettuce, cut into bite-size pieces
1 medium green bell pepper, sliced
1 medium tomato, sliced and seeded
1 small white onion, sliced
1 ripe mango, peeled and pitted
½ cup water
⅓ cup extra-virgin olive oil
¼ cup freshly squeezed lemon juice
2 slices white onion, or to taste
2 tablespoons honey
2 teaspoons chopped fresh basil
salt and ground black pepper to taste

WINTER CRUDITE SALAD

Choose a celery root that seems heavy for its size.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7



Winter Crudite Salad image

Steps:

  • In a small bowl, combine mustard and vinegar. Slowly drizzle in olive oil, and whisk until mixture is creamy. Season to taste with salt and pepper.
  • Peel celery root with a sharp knife. Cut root in half crosswise and slice each half as thinly as possible. Keep slices in a bowl of cold water until needed. Drain and pat dry when ready to toss with the vinaigrette.
  • Place vegetables in separate bowls, season with salt and pepper, and toss well. Add about 1 1/2 teaspoons dressing to each bowl and toss again. Arrange vegetables in separate piles on salad plates and serve immediately.

1/2 teaspoon Dijon mustard
1 1/2 teaspoons sherry vinegar
1 1/2 teaspoons extra-virgin olive oil
Salt and freshly ground black pepper
1 celery root, (about 3/4 pound)
4 carrots, cut into 2 1/2-inch julienne strips
8 red radishes, (about 1/2 pound), thinly sliced

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