Anthony Vieira Da Cruz   Head Chef, Business Owner
1/2 cup very thinly sliced red onion
1/3 cup red-wine vinegar
Kosher salt and freshly ground black pepper
2 tablespoons plain seasoned rice vinegar
2 tablespoons canola or grape seed oil
2 tablespoons extra-virgin olive oil
8 to 10 ounces (six to eight large handfuls) mesclun, washed and dried
2 medium-size ripe mangos, peeled, pitted, and finely diced (about 2 cups)

In
a small bowl combine the onion and red-wine vinegar with a little salt
and pepper. Set aside for at least 20 minutes or up to 90 minutes.

In a small bowl combine the seasoned rice vinegar, canola or grape seed oil, and the olive oil

.

Just before serving, generously season the greens with salt and pepper,
whisk the dressing to lightly coat. Divide the salad among six or eight
large salad plates. Drain the onion. Arrange the onions and mangos over
the greens. Serve immediately.


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Culinary Crafts is a renowned Salt Lake City catering company. To learn more about their services visit www.culinarycrafts.com
Nov 3rd 2008 00:14