This easy, colorful salad recipe blends veggies and greens with fresh mango.
| 1/4 |
|
cup vegetable oil |
| 2 |
|
tablespoons raspberry vinegar |
| 1 |
|
tablespoon honey |
| 1 |
|
tablespoon LAND O LAKES® Butter |
| 1/3 |
|
cup coarsely chopped pecans |
| 1 |
|
(10-ounce) package (6 cups) fancy mixed salad greens |
| 1 |
|
large (1 1/2 cups) mango, peeled, cut into 3/4-inch chunks |
| 1 |
|
medium (1 cup) red bell pepper, cut into 1/8-inch strips |
| 2 |
|
ribs (3/4 cup) celery, sliced 1/4-inch |
Combine all dressing ingredients in small bowl; mix well. Set aside.
Melt butter in 10-inch skillet until sizzling; add pecans. Cook over medium heat, stirring constantly, until pecans are golden brown (3 to 4 minutes). Remove from heat.
Place pecans and all remaining salad ingredients in large bowl. Add dressing; toss to coat well.
