The land of the "Islands" part two!

Crisp Salad Greens with Walnuts and Mango Mint Vinaigrette

Vinaigrette:

1 medium ripe fresh mango, peeled, pit removed, cut into 6 to 8 pieces

1/4 cup unseasoned rice vinegar

1 (1/2) tablespoons honey

1/4 teaspoon fine salt

1/4 teaspoon cayenne pepper

1/4 cup canola oil

1 (1/2) tablespoons finely chopped fresh mint

1.  For the Vinaigrette: Place the mango in the work bowl of a food processor, process until smooth.  Strain through a sieve to remove any fibrous matter.  Rinse out the work bowl, then add back the strained mango puree; add the vinegar, honey, salt and cayenne pepper, and pulse to combine.  (This process is AWFUL, if you can find mango puree go for it)

2.  With the motor running, drizzle in the oil until creamy and emulsified; transfer to a small bowl, and stir in the fresh mint.  Taste, and adjust the seasoning as needed with vinegar, honey, salt and cayenne.

Salad:

6 cups chopped romaine lettuce, crisped

1 medium carrot, peeled and grated

Salt and freshly ground black pepper, to taste

1 medium avocado, peeled, pitted and diced

12 grape or teardrop tomatoes (I left these out)

3/4 cups walnuts



3.  For the Salad:  Place the crisped greens and grated carrot in a salad bowl; toss with just enough dressing to lightly coat, then season to taste with salt and pepper.  Gently toss in the avocado and tomatoes to combine. (I left the tomatoes out, GROSS!)