You can take the girl out of the tropics but you can't take tropics out of the girl. I can eat about 10 mangoes in one sitting. I love mangoes in salads too. It has the taste of perpetual summer and my childhood in the Philippines. This salad has another interesting addition --oven dried tomatoes, one of my husband's favorite salad toppings. When grape tomatoes bake in the oven with extra virgin olive oil and good quality coarse sea salt, they get a concentrated tomato flavor and a chewier texture. Yum.
1 ripe mango, peeled, pitted and cut into big chunks
2 cups of hand torn iceberg lettuce
1 Macintosh apple cut into 1 inch cubes
Oven dried grape tomatoes, about half a pint
* Cut tomatoes in half
*drizzle with extra virgin olive oil
* liberally season with salt and pepper
*bake for 20 to 30 minutes until they shrivel up.
a couple of sprigs of chopped cilantro for garnish.
Put a handful of lettuce on a plate. Place apple and mango chunks and cilantro on top of the lettuce. Salads look pretty when they are pilled high on a plate. Arrange oven dried tomatoes around the salad. Dress with your favorite lime or lemon based vinaigrette.