Early Summer Mango Salad with Raspberry Mojo Vinaigrette Featured recipe at Catal Restaurant at Downtown Disney, California
Mango, jicama fennel and baby lettuce with a Raspberry Mojo Vinaigrette.
6 cups DOLE® Sweet Baby Lettuces,
1-1/2 cups DOLE Frozen Mango Chunks, partially thawed, diced,
1 cup jicama, julienne sliced,
1/2 cup fennel bulb, julienne slices,
1/2 cup chow mein noodles or fried wonton strips,
Raspberry Mojo Vinaigrette (recipe below),
Step 1: Layer baby lettuces, mango, jicama and fennel. Drizzle with Raspberry Mojo Vinaigrette as desired. Top with noodles.
Step 2: Raspberry Mojo Vinaigrette: Combine 8 garlic cloves, 1 tablespoon sugar, 1 cup orange juice, 1 cup lime juice and 1 cup lemon juice in blender container. Cover; puree until smooth. Drizzle in 1 cup olive oil blending slowly to emulsify. Add 1 tablespoon salt, 1-1/2 teaspoons cracked black pepper, 1-1/2 teaspoons toasted cumin, 1-1/2 teaspoons toasted coarse ground coriander, 1 tablespoon sugar and 1/2 cup DOLE Chef-Ready Raspberry Puree to blend.