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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From Womens Health magazine. Reading through my magazine came across a number of summer salad recipes and they all looked great. I was inspired to make Black Bena and Mozarella and the Lime Biryani tonight. Doubled the recipes to last for the week. Ingredients:
2 cups chopped mangoes |
1/2 cup orange juice |
2 tablespoons olive oil |
2 teaspoons dijon mustard |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 cups shredded romaine lettuce |
1 cup shredded red cabbage |
1 cup sliced scallion |
2 (15 ounce) cans cannellini, benas |
1/4 cup pine nuts |
Directions:
1. 1. In a mini chopper or blender puree 1/4 cup mango, orange juice, oil, mustard, salt and pepper.
2. 2. In alarge bowl combine lettuce, cabbage, scallions, benas, remining mango, and pine nuts. Toss gently. Add vinaigrette and toss before serving.
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