4cupsbaby spinach (or betterarugula), washed and pat dried
½large red onionsmall diced
2tablespoonfresh cilantrochopped
2grilled mangoescubed
1drizzleof honey
2tablespoonfresh mintchopped
4slicesgrilled pineapple½ inch thick
2tablespoonhoney or any vegetarian substitute
1juicelime
1pinchof ground black pepper
1pinchcrushed red pepper
¼cupspiced citrus vinaigrette saucerecipe follows
2-4tablespoontoasted cashewnutsoptional
For the spice citrus vinaigrette sauce:
1-½tablespoonextra virgin olive oil
2tablespoonfresh lime juice
1tablespoonfresh orange juice
1teaspoonhoney
1pinchof salt
1pinchground black pepper
1pinchcrushed red pepper
⅛teaspoonground cinnamon
1pinchground nutmeg
Instructions
Grill the mangoes according with the following instructions:
www.youtube.com/watch?v=9jWZQ4EmNFs or
Standing mango upright, cut two lengthwise slices, each about ½ inch thick, from the broad side of the mango pit.
Cut the flesh into a checkboard pattern, being careful not to cut through peel.
Push on the peel side to turn the slice inside out. Slice off the resultant cubes. Place them on a piece of heavy duty aluminum foil with the chopped mint, and either drizzle the cubed mango with honey or sprinkle with brown sugar. Enclose in sheet of foil, folding in half and then folding the ends closed. Next, place over a hot grill or a ridged grill pan over moderately high heat in same manner. Let cook for about 4 minutes per side.
Remove from foil. Let cool down at room temperature and refrigerate for about 30 minutes.
Grill the pineapple:
In a small bowl, combine honey, lime, and black and red pepper. Brush the glaze onto each slice of pineapple, coating completely.
Preheat barbecue grill or a ridged grill pan over moderately high heat. Either oil or spray the grill rack or pan with non-stick cooking spray. Place pineapple slices on the grill and cook approximately 4 minutes on each side (turning so that grill marks are on all sides).
Remove from the grill or pan and brush with any additional glaze one more time. Remove from grill or pan. Let cool down and cut into smaller pieces. Refrigerate for about 30 minutes.
Combine the grilled mangoes and pineapple with the small diced onion and cilantro. Place on top of the salad leaves. Drizzle with the vinaigrette, mixing gently. Add the nuts. Serve.
For the vinaigrette: In a medium bowl, whisk the extra virgin olive oil with both the lime and orange juices. Then, add the honey, salt, peppers, cinnamon, and nutmeg, whisking until well combined. Drizzle the tropical fresh salad.
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