Savory Vinaigrette Cranberry Mango Salad

Sunday, January 26, 2014

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Savory Vinaigrette Cranberry Mango Salad

Cranberry Mango Salad

Looking for something healthy but tasty? Here is a salad that will wake up your taste buds! The Cranberries gives you a little bit of tartness but the mangoes gives a splendid touch of sweetness. This salad works perfectly with a sweet and sour vinaigrette that is drizzled on to the bed of mix springs lettuce. Perfect for a festive holiday side dish for Christmas dinner or a simple lunch.

chopped cooked chicken breast, rotisserie chicken breast works well
Mix spring greens
1/2 cup of chopped champagne mangoes
1 cup dried cranberries
2 -3 teaspoons of Roasted crushed peanuts or almonds

Ingredients for sweet & sour vinaigrette:

1 cup of vinegar
1 cup of fish sauce
1 cup of sugar
3 cups of water
4 cloves of garlic

If you like it spicy add these ingredients:

3 red peppers
3rd a cup of shredded carrots
Crushed roasted peanuts

In a large pot on MEDIUM heat, combine vinegar, water, sugar, fish sauce and stir until the sugar is dissolved. Let it cool down for about 10 minutes. Then ground the garlic and peppers together and stir into the liquid. Stir in the shredded carrots. Stir 1 Teaspoon of sriracha hot sauce (for extra spiciness). This sauce can be used as a vinaigrette and dips for all kinds of food. It can also be stored in a plastic container for about 6 months.

Arrange the salad with mix greens, then top it off with chopped chicken breasts along with sprinkles of dried cranberries and chopped champagne mangoes. Roasted peanuts are optional but adds a nice touch. Drizzle on the vinaigrette right before serving.