Green Salads | September 2, 2008

Blueberry and Mango Salad with Balsamic Honey dressing

Blueberry and Mango Salad with Balsamic Honey dressing

A few nights ago, my sister in law had a family dinner at her home. We had barbecued wild salmon with Teriyaki marinade, cheese grits, sweet potatoes, fresh tomatoes and cucumbers, and Blueberry and Mango Salad with Balsamic Honey dressing. I had some lettuce, really huge fresh blueberries, a mango and some pecans (just waiting to be caramelized) sitting around. This is my new favorite salad! It would be a great main dish salad- just add chopped, grilled chicken breast.

Blueberry and Mango Salad with Balsamic Honey Dressing

Ingredients

  • 1 head red leaf lettuce
  • 1 fresh mango
  • 2 cups fresh blueberries
  • 1 cup pecans
  • 3/4 cup sugar divided
  • 1/2 cup canola oil
  • 1/4 cup Balsamic Vinegar
  • 3-4 Tablespoons honey
  • dash salt
  • Fresh ground pepper

Instructions

  1. Wash and spin lettuce. If you don't have a salad spinner- get one. It's worth its weight in gold. Tear lettuce into bite sized pieces. Cut the mango into chunks. Wash the berries. Throw everything into a bowl. 
  2. Place the pecans into a Teflon pan and heat over medium heat with about 1/2 cup sugar. Stir constantly, until the sugar starts to melt. Be careful to not burn the pecans. When the sugar is caramelized and has coated the pecans, remove from heat and add another 1/4 cup of sugar. Sprinkle with a little salt. Pour the pecans onto a sheet of foil and let cool. After cooled, chop each pecan approximately into half.

  3. Dressing: whisk all remaining ingredients together. Toss half of the dressing with salad. This makes enough dressing for two salads.

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