Citrus Fennel Mango Salad

The days are hot and humid here on the ocean. It's difficult to find a  way to get everyone to the table and be willing to eat something other than ice pops. I love serving a good salad from the garden, and this one is both a combination of garden fresh vegetables with added fruits for the perfect crunch and juicy bite. It's a keeper! Thanks to Executive Chef, Anthony Steward, at Pritikin Longevity Center + Spa, you can enjoy a simple, healthy salad that is packed with flavor. 

 

Ingredients:

 

    2 Bulbs fennel julienne

    1 Grapefruit (Supreme)

    2 Oranges (Supreme)

    3 Mangoes (peeled & julienne)

    ¼ Cilantro chopped

    1 t chopped garlic

    1 Red onion julienne

    1 Red pepper julienne

    1 Green pepper julienne

    1 carrot julienne

    1 # Lettuce (chopped)

 

Dressing:

 

    1 T Low sodium stone ground mustard

    ¼ C Rice wine vinegar

    2 T Apple juice concentrate

 

Procedures:

 

    Combine all Vegetables in a bowl

    In a separate bowl combine all ingredients for dressing and mix well

    Add dressing to vegetables and let stand for 15 minutes

    Serve on a bed of chopped lettuce