Monday, October 1, 2012

Sweet and Simple Mango Dressing with Three Delicious Salad Ideas

This harvest moon is just gorgeous and I can’t WAIT to start decorating for fall.  However, I’m finding it hard to get in the mood here when it’s 100 flippin’ degrees outside.  Yellow leaves, hot apple cider, scarecrows and soup are the farthest things from my mind.  All I want to do is jump in a pool, sip smoothies, and eat salads.  So keeping with the theme here of hot fall nights, I am sharing three fun and easy salad ideas, all topped with one simple mango dressing.  Theoretically, you could just blend up a super ripe mango and use that as a dressing, but I’ve added just a few other ingredients to give it some depth of flavor.  I know we will get our cool down soon.  Until then, you’ll be seeing more warm weather dishes here on The Tasty Alternative.  Salud. 

Sweet and Simple Mango Dressing:

-1 VERY ripe mango, peeled and chopped (2 cups)
-1 tablespoon apple cider vinegar
-1 tablespoon balsamic vinegar
-3 tablespoons filtered water
-1 tablespoon oil (I use grapeseed)
-1/8 teaspoon salt 

How To:
1.  Blend all ingredients in food processor (or blender of choice) until smooth.  
2.  Will keep in fridge up to 4 days.   

*If the mango is not super ripe, I recommend adding a sweetener. 
*vinegar variations: you could add just 2 tablespoons of apple cider vinegar.  Alternatively, you could add in just two tablespoons of balsamic vinegar, but the color will turn very dark.  Any vinegar would work really, perhaps even lemon juice.  
Here with Salad #1 we have a spinach and spring mix topped with crispy red apple, pumpkin seeds, dried figs and dried apricots.  Pistachios or walnuts would also taste fabulous, as would chopped Asian pear or crunchy kohlrabi
Salad #2 is fiesta inspired.  Spinach, romaine, and spring mix topped with garlic sauteed black beans, red onion, roasted pumpkin seeds, avocado and tomatoes.  The mango dressing is the perfect sweet flavor against the savory toppings.  Grilled chicken, green peppers, cilantro or cashew sour cream would also be fabulous on this salad.  
Lastly, salad #3.  A bed of spinach and spring mix topped with roasted sweet potatoes, roasted pumpkin seeds, diced shallot and dried cranberries.  The warm sweet potatoes wilt the greens just enough and the splash of cool sweet mango adds quite the flavor dimension.  Roasted delicata or butternut squash would taste divine, other ideas for this salad include fresh or dried figs, nectarine, or roasted sunflower seeds. 
Shared on: Melt in your Mouth MondaysMotivate Me MondaysMonday Mania, Mealtime Monday My Meatless Monday, Just Another Meatless Monday, On The Menu Monday, Mix It Up Monday, Slightly Indulgent Tuesdays, Fat Tuesday, Raw Foods Thursday, 
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Posted by Amber at

Labels: main dish, salad, vegan, vegetarian.


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