Ann’s Mango Salad for Two with Pomegranate Balsamic Vinegar and Lime Olive Oil

Ingredients:

Enough lettuce and spinach to make two salads –

• 1 ripe mango
• 2 Tbls. Pine Nuts (roasted if possible)*
• 2 Tbls. Pomegranate Balsamic Vinegar
• 2 Tbls. Lime Olive Oil

Instructions:

• Slice a quarter to a half of a fresh mango and divide onto lettuce-spinach mixture
• Sprinkle salads with pine nuts
• Drizzle each salad with 1/2 of the Pomegranate Balsamic Vinegar and Lime Olive Oil

*Spread pine nuts onto small cookie sheet and roast for 2-3 minutes in 400 degree oven (don’t let them burn – watch closely).  Cool.

Related Recipes:

• Iris’ Endive, Pear, Orange and Almond Summer Salad with Black Currant Balsamic Vinegar & Blood Orange Olive Oil
• Iris’ Arugula, Tomato and Feta Cheese Salad with Traditional Balsamic Vinegar
• Ann’s Harvest Salad for Two with Pomegranate Balsamic Vinegar and Lime Olive Oil
• Iris’ Roasted Beet, Orange & Goat Cheese Salad with Traditional Balsamic Vinegar and Blood Orange Olive Oil
• Richard’s Cucumber and Red Onion Salad with Black Currant Balsamic Vinegar and Rosemary Olive Oil
• Ann’s Summer Peach Salad with Vanilla Fig Balsamic Vinegar
• Raspberry and Feta Salad
• Roasted Asparagus with Traditional Balsamic Vinegar & Meyer Lemon Olive Oil