1 garlic clove, minced
60 ml sugar 1/4 cup
60 ml vegetable oil 1/4 cup
60 ml cider or white vinegar 1/4 cup
30 ml fresh mint, chopped 2 tbsp
1 green onion, finely chopped
1 mango, chopped
1 ripe avocado, chopped
1 red bell pepper, chopped
1.5 L mixed salad greens 6 cup
30 ml fresh mint, chopped 2 tbsp
125 ml almonds, slivered or sliced & toasted 1/2 cup
30 ml parmesan cheese, grated 2 tbsp
In a bowl, whisk together garlic, sugar, oil and vinegar until sugar is dissolved. Stir in mint. Set aside until salad is prepared. Dressing may be stored in airtight container in refrigerator for up to 1 day.
In a large salad bowl, combine green onion, mango, avocado, pepper, greens and mint. Add enough dressing to lightly coat. Toss to coat. Sprinkle wth almonds and cheese.
Serves: 4