Mixed Greens with Mango Vinaigrette Salsa

Instructions

​Mango Salsa

1. Mix together mango, red and green bell peppers, onion, garlic, jalapeno, parsley, olive oil, lemon juice, red pepper flakes, salt and pepper to a bowl and mix well. Cover and refrigerate until ready to use.

Mango Vinaigrette

1. Combine mango, lime juce, honey, cumin, garlic, salt and peper in a blender container. Puree on medium speed until smooth. Transfer to a medium-size jar
2. Add oil to the mixture ina slow steady steam while stirring continuously with a fork or small whisk
3. Add finely chopped cilantro and black pepper
4. Shake contents well before using. Refrigerate unused portion and use within 24 hours.

Salad

1. Add spinach and cabbe to large bowl
2. Add 4 tablespoons of mango vinaigrette and toss
3. Top greens with sliced avocado, tomato and cucumber