Tomato-and-Mango Salad with Curry-Orange Vinaigrette

Tomato-and-Mango Salad with Curry-Orange Vinaigrette
Photo by Randy Mayor


  • 1 tablespoon thinly sliced mint leaves
  • 1 tablespoon vegetable oil
  • 1/8 teaspoon salt
  • 1 teaspoon curry powder
  • 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
  • 2 cups fresh orange juice (about 6 oranges)

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. ...

View full recipe at My Recipes


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