1/2 red bell pepper, seeds and stems removed
1 cup seedless red grapes
2 small mangos
1 pear, quartered and seeded
1 bag (7 oz.) Riviera Salad
1 bag (5 oz.) Spring Mix Salad
1 bag (6 oz.) Baby Spinach leaves
6 ozs. queso fresco, crumbled
1/2 cup Earth & Vine Provisions Mango Tequila Jalapeño Grilling Sauce
2 tablespoons olive oil, divided
1 tablespoon rice Vinegar
1 tablespoon Dijon mustard
Cut mango(s) lengthwise into thirds, as close to the seed as possible; discard center section with seed. Remove peel. Slice mango(s) and pear into thin wedges. Cut grapes in half. Cut bell pepper into thin slivers. Crumble cheese and set aside separately.
For dressing, whisk 1-tablespoon oil with vinegar and mustard in a medium bowl until well blended. Add grilling sauce; whisk vigorously to blend. Toss fruit and bell pepper in dressing; set aside.
Heat remaining 1-tablespoon oil in a large skillet over Medium-High heat. Add spinach; stir 30 seconds to wilt slightly. Add remaining greens; toss 30 to 60 seconds to mix and wilt. Transfer greens to a large salad bowl.
Toss greens with dressing and fruit mixture. Top with cheese. Serve immediately.
No Nutritional Information Available
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