Spring Mango Salad Toss

• 3 tablespoons fresh lime juice
• 3 tablespoons olive oil
• 2 tablespoons honey or sugar
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon white wine vinegar*
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 2 tablespoons Land O Lakes Butter
• 1 cup frozen whole kernel corn
• 1 teaspoon finely chopped fresh garlic
• 1 medium (1 cup) red bell pepper, sliced into thin 1-inch strips
• 2 (5-ounce) bags spring mix salad greens
• 3/4 cup sliced green onions
• 1 mango, peeled, cut into 1/2-inch cubes

1. Combine all dressing ingredients in small jar with tight-fitting lid.
2. Shake until well mixed; refrigerate until ready to serve.
3. Melt butter in 8-inch skillet over medium-high heat; add frozen corn and garlic.
4. Cook, stirring constantly, 5-6 minutes or until corn starts to brown.
5. Remove from heat; stir in bell pepper strips.
6. Set aside; cool slightly.
7. Combine all remaining salad ingredients in large bowl; top with corn mixture.
8. Pour dressing over salad; toss to coat.
9. Serve immediately.
10. *Substitute white vinegar.

lime juice, olive oil, honey, fresh cilantro, white wine vinegar, salt, ground cumin, butter, kernel corn, fresh garlic, red bell pepper, salad greens, green onions, mango

Taken from www.landolakes.com/recipe/3457/spring-mango-salad-toss (may not work)