|Fresh Assorted Leafy Greens|
Hearts of Palm, Mango and Cashew Salad with Salty Lime Dressing
When Champagne mangoes come into season, I love to prepare this colorful and delicious salad, from my popular cookbook, This Book Cooks. The combination of the sweet mango, crunchy cashews and salty lime dressing make this an impressive and delightfully refreshing dish.
⅓ cup olive oil
¼ cup fresh lime juice
1 teaspoon salt
6 very generous handfuls of assorted leafy greens, torn into bite-sized pieces1 ripe mango, cut into bite-sized pieces
1 can (14 ounces) sliced hearts of palm
½ cup roasted cashews
1. In a 1-cup jar with a tight-fitting lid, combine the olive oil, lime juice and salt. Shake until well blended.
2. Place lettuce leaves in a large bowl and toss with enough dressing to coat the leaves. Divide lettuce among 6 serving plates.
3. In a small bowl, combine mango, hearts of palm and cashews and toss with enough dressing to coat the ingredients. Top lettuce leaves with mango mixture, distributing ingredients evenly. Serve immediately.
|Hearts of Palm|