This is a copy-cat recipe from the amazing Cafe Zupas menu. I can't eat this salad because the dressing isn't dairy-free. So I'm created a version I can eat. This is a perfectly fruity salad with a sweet, mango dressing that's sure to be a summer lunch or dinner pleaser.
Mango Dressing (dairy-free)
(serves 4-6)
1 mango, peeled and diced
2 tsp raw honey or pure maple syrup
8 oz plain dairyfree plain yogurt (Silk or Kitehill)
1 tbs lemon juice
1 tbs orange juice
pinch of salt
Directions:
Add all ingredients to a blender and puree until smooth and creamy ( about a minute). Then place in refrigerator for at least 15 minutes for flavors to set. Serve on top of mangoberry salad.
Candied Walnuts or Almonds
1 cup raw walnuts or almonds
1 tbs vegan butter (recommend earth balance)
1/4 cup brown sugar
Directions:
In a skillet on medium heat, add butter. Once melted, add walnuts or almonds and brown sugar. Stir continuously for about 3-5 minutes until cooked and coated. Watch carefully that they don't burn. Remove from heat immediately and serve as a garnish on mangoberry salad.
MangoBerry Salad (serves 4)
5 0z Spring Mix Salad
6 oz blueberries
1 mango, peeled and diced
1 cup strawberries, sliced lengthwise
Directions:
Add salad mix to a large bowl. Add in fruits & toss to mix. Then add in candied walnuts or almonds. Add mango dressing on individual salads. If you'd like added protein, add in shredded chicken.
Author: Stephanie Brown, dinnerpartyofthree
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