The source recipe calls for arugula, but I find it has a weird aftertaste, so I always substitute the best lettuce I can find at the farmer’s market or, if I can’t make it to the FM that week, one of the “living lettuce” roots-still-attached lettuces at the regular store.
- 5 c. lettuce, ripped
- 1 large mango, cubed
- 1 avocado, cubed
- (optional meat to make into a main dish – leftover cold chicken, cubed; leftover ground turkey, crumbled and refrigerated; leftover bacon, if such a thing exists; cold deli meat, ripped into bite-size pieces, etc.)
- (optional ingredients – it’s a salad, you can get creative! Try pineapple tidbits, apple slices, golden raisins, other things you have on-hand…)
- 3/4 c. roasted, lightly salted Macadamia nuts (if necessary, rub with paper towels to remove excess salt)
- If you’re too cheap/lazy for Macadamia nuts, unsalted slivered almonds are the 2nd-best option
Combine all ingredients; toss with vinaigrette (below).
- 2 rounded tsp Dijon mustard
- 1 rounded tsp orange zest
- 1 tsp cumin
- 1/4 tsp red pepper flakes (optional)
- 1 Tbs fresh orange juice
- 1/4 c. white wine
- 1/4 to 1/3 c. olive oil (to preference; I can’t deal with a whole 1/3 cup in mine)
- salt and pepper to taste
Combine all ingredients; toss with salad (above).
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