Mixed Greens with Honey Basil Dressing
Summer leads to a craving for salads. With an abundance of fresh fruit and vegetables it is easy to put together a light summer salad. When it is hot out, the last thing you want to do is heat up your kitchen or cook over a hot stove.
One of my favorite salads is one from a cooking class I took with my friend Tracy many years ago at a Williams Sonoma. I do not know the author, so I apologize. We both fell in love with this salad and have served it many times over the years.
I love mango and the tangy honey basil dressing that goes with it. You could add some grilled chicken to it if you wanted a more substantial meal. I have been known to use the precut mango from Trader Joe’s for convenience.
Mixed Baby Greens with Honey Basil Dressing
Serves 4
8 cups mixed greens
1 large mango, peeled and sliced
1 large red onion peeled and thinly sliced, soak in a bowl of water so that there will not be a strong taste
Place the mixed greens on a plate, top with onions and finish with the mango.
Honey Basil Dressing
3/4 cup Champagne Vinegar
1/4 cup Dijon mustard
1/4 cup olive oil
1/4 cup + 2 tbsp honey
Freshly ground pepper
Pinch of Kosher Salt
2 tbsp fresh sweet basil, chopped
In a blender, add all ingredients except the basil. Process until smooth. Add sweet basil and pulse only until basil is blended into dressing. Pour into a jar or a bowl and cover. Refrigerate until ready to use.
