Spring Mango Salad Toss

Name: Spring Mango Salad Toss
Ingredients: 3 tablespoons fresh lime juice; 3 tablespoons olive oil; 2 tablespoons honey or sugar; 1 tablespoon chopped fresh cilantro; 1 tablespoon white wine vinegar*; 1/2 teaspoon salt; 1/2 teaspoon ground cumin; 2 tablespoons Land O Lakes Butter; 1 cup frozen whole kernel corn; 1 teaspoon finely chopped fresh garlic; 1 medium (1 cup) red bell pepper, sliced into thin 1-inch strips; 2 (5-ounce) bags spring mix salad greens; 3/4 cup sliced green onions; 1 mango, peeled, cut into 1/2-inch cubes

14 ingredients

10 steps

Ingredients

3 tablespoons fresh lime juice
3 tablespoons olive oil
2 tablespoons honey or sugar
1 tablespoon chopped fresh cilantro
1 tablespoon white wine vinegar*
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 tablespoons Land O Lakes Butter
1 cup frozen whole kernel corn
1 teaspoon finely chopped fresh garlic
1 medium (1 cup) red bell pepper, sliced into thin 1-inch strips
2 (5-ounce) bags spring mix salad greens
3/4 cup sliced green onions
1 mango, peeled, cut into 1/2-inch cubes

Directions

1

Combine all dressing ingredients in small jar with tight-fitting lid.
2

Shake until well mixed; refrigerate until ready to serve.
3

Melt butter in 8-inch skillet over medium-high heat; add frozen corn and garlic.
4

Cook, stirring constantly, 5-6 minutes or until corn starts to brown.
5

Remove from heat; stir in bell pepper strips.
6

Set aside; cool slightly.
7

Combine all remaining salad ingredients in large bowl; top with corn mixture.
8

Pour dressing over salad; toss to coat.
9

Serve immediately.
10

*Substitute white vinegar.