Cashews, Grilled Peppers & Greens Mango Vinaigrette

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Cashews, Grilled Peppers & Greens Mango Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions