Memories of Key West and Sonoma (mostly)

Field Green Salad

1 c. almonds, slivered or sliced
1/4 c. sugar
7 oz. Spring mix greens, washed
1 mango, peeled, seeded and cubed
1 pt. Strawberries, washed, hulled and quartered

In cast-iron skillet or other non-coated pan, stir almonds and sugar together over medium high heat until sugar melts and almonds brown. Spread mixture onto foil to cool, breaking up large clumps as needed once cool. Store in air-tight container until needed.

Assemble salad: mix greens, mango pieces, strawberries and almonds. Serve with mango vinaigrette dressing.

Mango Vinaigrette Dressing

1/4 c. vegetable oil
2 T. orange marmalade
2 T. lemon juice
3/4 tsp. salt
Dash of freshly ground pepper
Dash of red pepper sauce
1/4 c. finely diced ripe mango

Mix all ingredients except mango in covered jar and shake. This will keep for several weeks in refrigerator. Add fresh mango a few hours before serving, keep refrigerated.

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Bob and Jeanne Grace
rgrace@rochester.rr.com