GREEN BEAN AND MANGO SALAD

This is not your typical salad. It takes a bit of time to prepare, but you’re going to love the fresh, original combo of ingredients. The dressing is very flavorful and the components all come together to give you a salad bursting with taste in every bite.

SERVES 8

• 1 head lettuce, shredded
• small round onion-flavored pretzels or other crushed pretzel of your choice, or tricolored mini croutons

SAUTÉED GREEN BEANS, MUSHROOMS, AND MANGO

• 1 lb (450 g) frozen green beans
• 2 Tbsp oil, plus more as necessary
• 2 cloves garlic, crushed
• salt and pepper, to taste
• 1½ Tbsp sweet chili sauce
• 8 oz (225 g) fresh mushrooms, sliced
• 1 medium-large mango, very finely diced

DRESSING

• 2 heaping Tbsp pareve sour cream (I used Tofutti)
• 1 scant Tbsp white wine vinegar
• 1 large cube frozen dill or
• 2 small cubes
• 2 Tbsp water
• 3 Tbsp olive oil
• ¼ tsp salt
• 2½ tsp honey

1. Blend together all dressing ingredients with an immersion blender. Taste and adjust seasoning if necessary. Refrigerate until using. (This can be made 2-3 days in advance.)
2. To sauté the vegetables and mango: Defrost the green beans slightly in the microwave, then rinse and pat dry. Heat oil in a large frying pan. Add garlic, seasonings, and chili sauce. Add green beans and sauté over low heat for 10-12 minutes, stirring occasionally. Raise heat for the last 2-3 minutes. Remove
green beans from frying pan and transfer to a small bowl.
3. Wipe out the frying pan. Add a little oil to the pan and stir-fry the mushrooms for 2 minutes, until slightly wilted. Add some salt and pepper to taste. Transfer to a second small bowl.
4. Add a drop of oil to the pan and stir-fry the diced mango for 2-3 minutes.
5. To assemble: Place cut lettuce on a large platter. Add each vegetable or fruit on top. Serve the dressing and pretzel or crouton garnish on the side.
6. Alternatively, place the lettuce in a glass bowl. Layer each vegetable on top, and put the mango last. Pour the dressing over the salad immediately before
serving. Serve the garnish on the side.

 (Originally featured in FamilyTable, Issue 644)