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Tomato-and-Mango Salad with Curry-Orange Vinaigrette

Randy Mayor; Mary Catherine Muir
Yield 6 servings
This recipe is also delicious with peaches or nectarines in place of the mangoes.

Ingredients

  • 2 cups fresh orange juice (about 6 oranges)
  • 1 tablespoon vegetable oil
  • 1 teaspoon curry powder
  • 1/8 teaspoon salt
  • 3 medium tomatoes (about 1 1/2 pounds), cored and cut into 3/4-inch-thick wedges
  • 2 medium mangoes (about 2 pounds), peeled, pitted, and cut into 1/2-inch-thick strips
  • 1 tablespoon thinly sliced mint leaves

Nutrition Information

  • calories 181
  • caloriesfromfat 16 %
  • fat 3.2 g
  • satfat 0.6 g
  • monofat 0.9 g
  • polyfat 1.3 g
  • protein 2.3 g
  • carbohydrate 40.1 g
  • fiber 3.8 g
  • cholesterol 0.0 mg
  • iron 0.9 mg
  • sodium 61 mg
  • calcium 30 mg

How to Make It

  1. Bring the orange juice to a boil in a medium saucepan. Reduce the heat to medium, and cook until reduced to 1/2 cup (about 25 minutes). Remove from heat. Stir in oil, curry powder, and salt. Cool to room temperature.

  2. Divide the tomato wedges and mango strips evenly among 6 salad plates. Drizzle evenly with dressing; sprinkle with mint.