mango and pine nut salad.

I would like to give my compliments to whoever came up with mixing fruit and greens to make a salad, because I definitely wouldn't have had the ingeniousness to have thought of it on my own. I already know what you're going to think when you read the ingredient list: mango and beans?? Yes, mango and beans. Together. In wonderful harmony. I was initially hesitant to try this recipe, but my mom, my niece, and I are glad I did.

I found this recipe from Women's Health Magazine's website. Well I actually found it in my inbox because I'm subscribed to them, but same smell. Like any foodie will tell you, unless you're baking, it's not super important to stick with a recipe's directed ingredient amount. If you don't like beans, you can make this salad with less or omit them altogether. Want more mangoes? Pile 'em on! The only part I paid close attention to was the amounts given to make the mango vinaigrette- yes, mango vinaigrette. In my opinion, everything else is up to you and how you want it to taste. Oh, and instead of using scallions I used green onions because, to be honest, I don't know what scallions are and I couldn't find them at the grocery store...

On to the recipe!

Ingredients:
For the vinaigrette

• 1/4 cup chopped mangoes
• 1/3 cup fresh orange juice
• 2 tbsp olive oil
• 2 tsp grainy dijon mustard
• Salt and pepper to taste

For the salad

• 1 3/4 cups chopped mangoes
• 4 cups shredded romaine lettuce
• 1 cup finely shredded red cabbage
• 1 cup thinly sliced scallions
• 15 oz can cannellini beans, rinsed and drained
• 1/4 cup raw or toasted pine nuts

Directions:

1. In a mini chopper or blender, puree the mangoes, OJ, oilve oil, mustard, and salt and pepper.
2. In a large bowl, combine the mangoes, lettuce, cabbage, scallions (or green onions, whatevs), beans and pine nuts. Toss gently. Add vinaigrette and toss before serving.
3. Makes four servings.

And here's the website for the recipe :)

Enjoy!