Mango Pear Pomegranate Salad
When you're hungry for a great fruit salad, try this. It's sweet and tangy.
3 ripe mangos
2 ripe pears, cut in 1 inch chunks
2/3 cup pomegranate arils
6 cups Romaine or iceberg lettuce, cut in chunks
2-3 tablespoons Mango Balsamic Vinegar
2 tablespoons Persian Lime Olive Oil
1/2 teaspoon Dijon or other mustard
Dash salt and pepper
Basil or mint, cut in fine strips (optional)
To cut mango, slice the two sides of the mango off the center seed. Use a serving spoon, scoop the mango pulp out of the skin. (The cook gets to eat the pulp left on the seed.) Cut the pulp in 1 inch chunks. Place in a bowl. Add the pear cubes and pomegranate arils. Chill.
Combine the balsamic vinegar, olive oil, mustard, salt and pepper in a small container and shake.
If serving immediately, add the lettuce to the fruit and drizzle as much dressing as you like, and toss. If serving later, just dress the fruit with the dressing, and only add the lettuce when ready to serve.