Thai mango salad
4-6 servings

Dressing:
1/4 cup olive oil (I'd put less)
1 tsp lime zest
2 TBSP lime juice
1 TBSP fish sauce or soy sauce
2 tsp sugar (I'd put splenda)
1 tsp minced jalapeno or 1/4 tsp tabasco
1/4 tsp salt
1/4 tsp freshly ground black pepper

Salad:
1/2 cup peanuts, unsalted, coarsely chopped
2 big mango cut in long thin strips
1 red bell pepper cut in long strips
2 carrots coarsely shredded
4 cup mixed greens
1/4 cup green onions thinly sliced
2 TBSP chopped fresh mint

Dressing:
Whisk the ingredients together in a bowl.

Salad:
In a pan, sauteed the peanuts on a medium fire until fragrants and golden
about 8 minutes.

Mix the other salad ingredients in a big bowl.

Just before serving, add the dressing and toss well. Add peanuts on each
serving.

From: Coup de Pouce a table (translated by me!) p. 47

Cal 251, fat 15g, fiber 5 (per serving, with the recipe as is)



Will~

"Stormmee" wrote in message
...
do you have a quick bread recipe i can use, bread machine welcome, Lee
"Kate XXXXXX" wrote in message
et...
Stormmee wrote:
I have 2 soft ball sized mangos that i originally got for smoothees, my
teeth have vetoed the cold drink idea, any suggestions for using these
up? Lee
Just chop them up and eat them at room temperature?

Use squidged mango in place of banana in a banana/mango bread?

Chuck in the curry?

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