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Red Pepper and Mango Salad, Blueberry Vinaigrette

Servings : 2
Preparation time: 15 minutes
Cooking time: 5 minutes
Level of difficulty: Easy

The vinaigrette may be refrigerated for up to 2 weeks.

Ingredients

3 cups of mixed salad
mango, peeled and shredded
1 red sweet pepper, shredded
3 cups of balsamic vinegar
2 cups of honey
3 tbs. of olive oil

Vinaigrette

1 cup of vegetable oil
3 tbs. of raspberry vinegar
2 tbs. of Dijon mustard
2 cups of honey
cup of blueberries, fresh or deep frozen
2 French shallots
4 garlic cloves
To taste: salt and pepper

Salade

1. In a large non-stick frying pan over medium-high heat, brown the red pepper in olive oil.

2. Add the mango and stir well.

3. Add the vinegar and honey; caramelize.

4. Let cool in a salad-dish.

5. Deposit the salad in a serving dish and top with the pepper mixture. Set aside.

Vinaigrette

1. Place all of the vinaigrette ingredients, except the oil, in the bowl of a food processor.

2. Pulsate until even consistency. On high, pour the oil in threads until the vinaigrette is creamy.

3. Salt and pepper to taste.

4. Pour over the salad.