Mango Salad

• 8 cups arugula, lightly packed (may substitute baby spinich leaves)
• 1 ripe mango, peeled, pitted and diced
• 12 cup kalamata olive, pitted and cut in half
• 12 cup pecan halves (May substitute chopped walnuts)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 tablespoon rice vinegar

1. Add Arugula to salad bowl and top with olives and mango.
2. In a small bowl, whisk olive oil with dijon mustard and vinegar.
3. Drizzle over the top of the salad.
4. Toss to blend well then sprinkle nuts on top.

arugula, mango, kalamata olive, pecan, extra virgin olive oil, mustard, rice vinegar

Taken from www.food.com/recipe/mango-salad-187845 (may not work)