3
1/4 cup cider vinegar
1 garlic clove, minced
1 tbsp chopped fresh dill
1 tbsp honey
1 pinch salt and pepper
1/2 cup extra-virgin olive oil
8 cups mixed salad greens
1 ripe mango
1/3 cup chopped mixed fresh herbs, such as tarragon, mint or dill
edible flowers, such as pansies or marigold petals (optional)
1/4 cup shelled pistachios
For dressing, whisk vinegar with garlic, dill, honey, salt and pepper in a medium bowl. Gradually whisk in oil. Taste and add more honey, if needed. It will keep well, covered and refrigerated, up to 5 days.
Place greens in a large bowl. Peel mango. Slice fruit from stone in long pieces, then slice or chop. Add to greens with herbs. Drizzle half the dressing overtop and toss. Then taste and add more dressing, if needed. Sprinkle with flowers and pistachios, if you like, and serve immediately. Or, if packing for a picnic, pour dressing in a jar and put salad in a plastic bag. Toss just before serving.
Calories 156, Protein 1.1g, Carbohydrates 9g, Fat 13.7g, Sodium 15mg.
Tossing fresh herbs with mixed greens and a mayonnaise-free dressing makes for a refreshing, picnic-safe salad.