Thursday, April 21, 2011

Blood orange and mango salad

To go along with our ribs and potatoes on Saturday we wanted something light and fresh.  When we were out shopping, or as we like to call it hunting and gathering, we found some blood oranges and small yellow mangoes, so this became the basis for the salad.

Blood orange
I made a simple vinegerette using white wine vinegar, olive oil, honey, salt and pepper. I made this in a
small bowl then added in the chopped mango, segmented orange.  I also added chopped green onion and flat leaf parsley.

We just tossed this with some herb and spring green mixture.

This complemented the ribs and potatoes as they were both quite rich and this was fresh and light and cut the richness of the other two dishes.

A plate full of goodness just before the sun set.

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