Strawberry Mango Salad
I guess it is strawberry season year round in most grocery stores but we always prepare the strawberry juice with the pulp during the strawberry season in Nova Scotia, which would be June & July, and put in the freezer in a straight sided mason jar. You can then defrost and add the vinegar and honey to the mason jar and give it a shake. This recipe does not have amounts as it can be made to suit the size of your family and their preferences.
Ingredients
- Spinach, lettuce or mesclun mix
- Strawberries
- Mango, ripe
- Pecans pieces, roasted
Dressing
- 1 cup strawberry juice
- 2 tbls strawberry pulp
- 1/4 cup balsamic vinegar
- 2 tbls honey
Directions
- Put greens in a salad bowl.
- Slice and arrange the mango and strawberries over the greens.
- Roast the pecans in a dry fry pan or in the oven. Cool and sprinkle the roasted nuts on top.
- To prepare the dressing, juice the strawberries in a juicer or process in a blender or food processor. Add the vinegar and the honey. Drizzle over the salad. Store remaining sauce in the fridge.
Alternately you may combine the dressing with the strawberries and mangoes and let them marinade, then toss them with the greens.
Difficulty: Easy