Tomato-and-Mango Salad with Curry-Orange Vinaigrette

A fun summer salad. I made this for some friends and it was a hit. It kind of reminds me of the pineapple-red-onion-mint salad.

Image Credit: Randy Mayor; Mary Catherine Muir

Tomato-and-Mango Salad with Curry-Orange Vinaigrette

This recipe is also delicious with peaches or nectarines in place of the mangoes.

• YIELD: 6 servings
• COURSE: Salads

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

Preparation

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

Cooking Light
JUNE 2001