Cashews, Grilled Peppers & Greens Mango Vinaigrette Recipe

Name: Cashews, Grilled Peppers & Greens Mango Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup mango peeled & Cubed; 1 small shallot, chopped; 1/4 cup white wine vinegar; 1/2 cup vegetable oil; 2 tbs maple syrup; 1/4 tsp salt; 1/4 tsp black pepper; 1/8 tsp curry powder; 1 large red leaf lettuce; 1 belgian endive; 8 cups mesclun mix baby greens; 1 small red onion thinly sliced; 1 large mango peeled and sliced; 2 large red peppers cut into wedges and grilled; 1/2 cup whole chashews lightly toasted

Servings: persons

1/2 cup mango peeled & Cubed
1 small shallot, chopped
1/4 cup white wine vinegar
1/2 cup vegetable oil
2 tbs maple syrup
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp curry powder
1 large red leaf lettuce
1 belgian endive
8 cups mesclun mix baby greens
1 small red onion thinly sliced
1 large mango peeled and sliced
2 large red peppers cut into wedges and grilled
1/2 cup whole chashews lightly toasted

1
Make the vinaigrette before the salad to give the flavours time to come together before serving.
2
Place the cubed mango, shallot, wine vinegar, vegetable, oil, maple syrup, salt, pepper and curry powder in a blender or food processor. Blend until the mango and shallot are pureed. This dressing can be made a day ahead and stored in refrigerator.
3
Arrange the salad on individual serving plates or large platter.
4
In a small saute pan, toast the cashews until just beginning to brown. Remove from the pan and cool.
5
Heat a grill pan over medium high heat, brush the skin side of each pepper with a little oil and place on the grill. Cook until the pan has left marks on the pepper and it is beginning to soften. Set aside
6
Place one or two large leaves of lettuce on each plate. Place two leaves of belgian endive on top of the lettuce. Mound a large cup of baby greens on top. Place a few slices of mango on top and then wedges of grilled peppers. Sprinkle with a few cashews. Drizzle with a few spoonfuls of salad dressing and serve immediately.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup mango peeled & Cubed, 1 small shallot, chopped, 1/4 cup white wine vinegar, 1/2 cup vegetable oil, and more.

Yes, Cashews, Grilled Peppers & Greens Mango Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cashews, Grilled Peppers & Greens Mango Vinaigrette

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