Recipe for a green lettuce salad featuring strawberries and mandarin oranges with Mango Coconut Dressing is a bright and cheerful addition to any meal. This salad will convert non-salad eaters!
This is another of those foods we had not seen anywhere else and no recipe existed.
So, as usual, I felt compelled to create a recipe that would be similar.
I have been asked to share this recipe most times I have carried it to gatherings or served it at my house to guests.
This salad is perfect for summertime when fresh, bright-red, juicy strawberries are widely available.
This can be enjoyed any time of the year if you don’t mind the not so sweet, wintertime strawberries you can buy in a local grocery store.
My family doesn’t mind which strawberries I use, they will eat this anytime!
Even salad haters will eat this one because of all the fruit.
To lighten up this dressing you can replace some of the oil with citrus juice.
I would not use all juice though, it will make it too sweet and too thin.
I tend to use the use the juice from the mandarin orange container to thin individual servings of dressing.
I buy the little bowls of mandarine oranges packed in juice so that I can add them as needed.
Do not add the mandarine oranges or dressing until just before serving this salad.
Those ingredients will wilt the lettuce if allowed to sit too long before eating.
- 2 ripe mangoes, peeled and cubed, pureed
- 1 1/2 cups sugar
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder (or granulated garlic)
- 2/3 Cup Apple Cider Vinegar
- 4 Tablespoons Lemon Juice
- 1 cup salad oil (any light tasting oil)
- 15-ounce can coconut milk – not cream of coconut
- Reserved mandarin orange juice
- 2 Bags of Salad Mix, or about 8 to 10 cups of leafy greens
- 1 medium red onion or 1/2 of a large red onion chopped
- 1 pint of strawberries washed, stemmed, and sliced
- 2 small cans mandarin oranges drained and reserve juice
- Walnut pieces, as many or as few as you want
- Mix mango, sugar, onion powder, garlic powder, vinegar, and lemon juice together. I use the food processor for this. Blend in oil. Add coconut milk and blend well. Add enough of the reserved mandarin orange juice and thin to your liking.
- Chill well and pour over salad and toss just before serving.
- Leftover dressing may thicken, just thin it out with more mandarin orange juice.
Nutritional data provided for 2 cups of salad dressing added to all other salad ingredients.
Dressing portion of the recipe will make about 8 cups of dressing.
Dressing will keep i the refrigerator for up to 6 weeks.
Serving Size:1 cup
Amount Per Serving:Calories: 208 Total Fat: 14.7g Saturated Fat: 5.3g Cholesterol: 0mg Sodium: 4mg Carbohydrates: 20.3g Fiber: 0.9g Sugar: 19.4g Protein: 0.7g
Other Summer Recipes from Pear tree Kitchen to try:
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