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Arugula, carrot and mango salad

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Ingredients for 4 servings:

  • 125 g arugula
  • 2 carrots
  • ¾ mango(s), ripe
  • possibly pine nuts
  • 3 tbsp olive oil
  • 3 tbsp balsamic vinegar, light
  • some nutmeg
  • salt and pepper
  • Herbs (salad), freeze-dried or fresh

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Carefully wash the arugula in cold water and spin it dry with a salad spinner. Grate the carrots as finely as possible. Dice as much mango flesh as you like, but not too finely. Place everything in a bowl. Mix the oil, vinegar, spices, and herbs together to make a dressing. Pour over the mixed salad and mix well. If desired, lightly toast the pine nuts in a pan and scatter them over the salad before serving. Serve with freshly baked herb baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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