Salad Greens With Mango-Basil Vinaigrette
- 1 (24 ounce) jar refrigerated mangoes, slices drained
- 1/4 cup light red wine vinaigrette
- 2 teaspoons fresh basil
- 1 teaspoon of fresh mint
- 1/8 - 1/4 teaspoon crushed red pepper flakes
- 5 ounces torn mixed salad greens
- 1 ounce parmesan cheese, finely shredded (1/4 cup)
- For mango-basil vinaigrette: Place 1/2 cup of the mango in a food processor or blender. Cover and process or blend until smooth. Add salad dressing, basil, mint, and crushed red pepper; cover and process or blend just until mixed. Let stand for 5 minutes for flavors to develop.
- Divide greens evenly among six salad plates. Top greens with the remaining mango, breaking mango into bite-size pieces. Drizzle each plate with 2 tablespoons of the mango-basil vinaigrette. Top with cheese. Serve immediately.
mangoes, light red wine vinaigrette, fresh basil, mint, red pepper, parmesan cheese
Taken from www.food.com/recipe/salad-greens-with-mango-basil-vinaigrette-486174 (may not work)