Ingredients
- 6 cups fresh arugula or spinach
- 8 wedges of fresh cut mango
- 1 cup pecan halves
- 1 cup blueberries
Basil Vinaigrette
- 1 oz fresh basil leaves, chopped
- 2 garlic cloves minced
- 1 tablespoons white or red wine vinegar
- 3 tablespoon lemon juice
- 1 tsp kosher salt
- 1 tablespoon shallot, minced
- 1/4 cup olive oil
- Salt and pepper, to taste
Directions
- Prepare the vinaigrette. Place all ingredients in a high-speed blender and blend on high for 1 minute, or until smooth.
- Place the arugula on a large serving platter or bowl
- Drizzle with half the vinaigrette and toss gently to coat the arugula
- Top with mango slices, and sprinkle blueberries and pecans on top
- Drizzle on the remaining vinaigrette
- Serve immediately. Makes 4-6 servings.
