Spring Market Salad: Sugar Snaps, Radish & Mango-Ginger Vinaigrette

• For the Salad
• 2 large handfuls spring mix
• 1/2 mango, diced (Tommy Atkins preferred)
• 1-2 radishes, julienned
• 1 green onion, white and green parts sliced on the bias
• 2 ounces sugar snap peas (about 15 peas)
• Mango-Ginger Vinaigrette
• 1/2 cup (about 3.5 oz) frozen mango chunks, thawed
• 1/2 teaspoon grated fresh ginger
• 1/2 teaspoon toasted sesame oil
• 1 teaspoon lemon juice
• 2 tablespoons canola (or vegetable) oil

1. In a food processor, puree the thawed mango chunks until smooth. Add the sesame oil, ginger lemon juice and a pinch of salt and process until incorporated. With the machine running, add the canola oil
2. Put the spring mix, sugar snaps, half the radish, and green onion in a large bowl. Toss with 2 T. mango vinaigrette.
3. Arrange the salad on a large plate or serving dish and top with remaining radish and fresh mango. Drizzle on additional vinaigrette and season with salt and pepper to taste.

salad, handfuls spring mix, mango, radishes, green onion, sugar snap peas, mango, mango, ginger, sesame oil, lemon juice, canola

Taken from food52.com/recipes/55691-spring-market-salad-sugar-snaps-radish-mango-ginger-vinaigrette (may not work)