Mango Salad with Smoked Turkey
This versatile recipe can be a dinner or a side. Serve as a main-dish salad, or leave out the turkey and lettuce and cube the mango for a fresh salsa to serve with meat or fish.
6 cups torn mixed greens
4 mangoes, cut from seed, peeled, and cut into thin slicessee savings
8 ounces cooked smoked turkey or chicken, cut into thin bite-size strips; or smoked trout, catfish, or other white fish, crumbledsee savings
1 green onion, thinly sliced (2 tablespoons)see savings
1/4 cups nipped fresh cilantro
1/4 cup salad oil
1/4 teaspoon finely shredded lime peel
2 tablespoons lime juice
1/4 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
Edible flowers such as nasturtiums, chive flowers, pansies, or snapdragons (optional)
1. Divide greens among 4 salad plates. Arrange one-fourth of the mango, smoked turkey, and green onion on each plate of greens. Sprinkle with cilantro.
2. For Lime Vinaigrette, in a screw-top jar combine salad oil, lime peel, lime juice, and ginger. Cover and shake well.
3. Drizzle vinaigrette over salad. Garnish with edible flowers and lime wedges, if using. Makes 4 main-dish servings.
Recipe is from Better Homes and Gardens