SWEET PEPPER AND MANGO SALAD

Yield: Makes 10 Servings
Ingredients: Dressing; 2 tbsp granulated sugar (30 ml); 2 tbsp honey (30 ml); juice of 2 limes (1⁄3 cup/75 ml); 1 tbsp soy sauce (15 ml); 3 tbsp garlic-flavoured olive oil (45 ml); 2 tsp chopped fresh cilantro (10 ml); 1 tsp grated lime zest (5 ml) Pinch salt; Salad; 1 each sweet red, yellow, green, and orange pepper, diced; 1 sweet light green pepper, diced (optional); 1 jalapeño pepper, finely chopped; 1⁄2 red onion, chopped; 2 large firm mangoes, chilled; 1⁄4 cup sliced almonds, toasted (60 ml); 1 tsp sesame seeds, toasted (optional) (5 ml)

July 11, 2005

Recipe information

Yield
Makes 10 Servings

Ingredients

Dressing

2 tbsp granulated sugar (30 ml)

2 tbsp honey (30 ml)

juice of 2 limes (1⁄3 cup/75 ml)

1 tbsp soy sauce (15 ml)

3 tbsp garlic-flavoured olive oil (45 ml)

2 tsp chopped fresh cilantro (10 ml)

1 tsp grated lime zest (5 ml) Pinch salt

Salad

1 each sweet red, yellow, green, and orange pepper, diced

1 sweet light green pepper, diced (optional)

1 jalapeño pepper, finely chopped

1⁄2 red onion, chopped

2 large firm mangoes, chilled

1⁄4 cup sliced almonds, toasted (60 ml)

1 tsp sesame seeds, toasted (optional) (5 ml)

Preparation

1. Whisk dressing ingredients together until thoroughly blended. Set aside.
2. Combine all peppers and onion in large bowl. Peel mangoes. Cut into bite-sized pieces. Add to peppers with dressing. Mix well. Let stand at least 1 hour or refrigerate overnight. Add almonds and sesame seeds before serving

TagsAmerican Fruit Side No-Cook Quick & Easy

Recipe notes

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