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Ingredientes
- 1 1/2 tsp white wine vinegar
- 2 Tbsp. fresh lime juice
- 1 c. diced mango
- 1 Tbsp. honey
- 1/2 tsp freshly grnd black pepper
- 1/8 tsp grnd cayenne pepper
- 1/8 tsp salt
- 1 head purple kale, washed
- 4 x Belgian endive, washed
- 2 lrg seedless oranges, peel and section
- 1/2 c. pecan halves
Direcciones
- To make the vinaigrette:Place all the vinaigrette ingredients in a blender and blend till smooth.
- Let stand at room temperature while you prepare the salad.
- To make the salad:Place a couple of leaves of kale on each of 4 individual salad plates.
- Equally divide the endive and oranges on each plate, sprinkle pecans on top, and add in a spoonful of mango vinaigrette.
- Dressing yield: Approx. 1 1/4 c.
- SERVING SUGGESTIONS: This is a marvelous accompaniment for shrimp dishes.
- I like to serve it with Shrimp Sauteed with Jalapeno and Tequila (page 198). Its also nice as a first course for a light beef dinner or possibly with grilled fish.
- The mango vinaigrette is also good as a marinade with broiled or possibly baked chicken, or possibly brushed on a bruschetta for a different first course or possibly hors d'oeuvre.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 4 servings | |
| Calories 114 | |
| Calories from Fat 41 | 36% |
| Total Fat 4.9g | 6% |
| Saturated Fat 0.44g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 74mg | 3% |
| Potassium 210mg | 6% |
| Total Carbs 18.81g | 5% |
| Dietary Fiber 2.9g | 10% |
| Sugars 15.2g | 10% |
| Protein 1.46g | 2% |
