Tomato and Mango Salad With Curry-Orange Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Recipe is from Cooking Light Magazine. I've had this clipping for years - placing it here for safe-keeping. Ingredients:
2 cups fresh orange juice (about 6 oranges) |
1 tablespoon vegetable oil |
1 teaspoon curry powder |
1/8 teaspoon salt |
3 medium tomatoes, cored and cut into 3/4-inch thick wedges (about 1 1/2 pounds) |
2 medium mangoes, peeled, pitted and cut into 1/2-inch thick strips (about 2 pounds) |
1 tablespoon mint leaf, thinly sliced |
Directions:
1. Bring the orange juice to a boil in a medium saucepan. Reduce the heat to medium and cook until reduced to 1/2 cup (about 25 minutes). Remove from heat and stir in oil, curry powder and salt. Cool to room temperature.
2. Divide the tomato wedges and mango strips evenly among 6 salad plates. Drizzle evenly with dressing; sprinkle with mint.
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