Strawberry Mango Salad Trial: Dairy-free, Gluten-free, Nut-free
I love strawberries, and am so happy they’re in season now. As I was looking for recipes to make with them, the strawberry mango salad from Taste of Home caught my eye.
To make it safe for Joseph, all I had to do was leave out the almonds.
Salads are pretty easy to put together, especially when you use a bagged salad like I did here. The trickiest part was cutting up the mango. Mine was on the ripe side, and ended up exceedingly mangled as I tried to extract the pit. At least that didn’t bother the salad any. Just toss the salad ingredients together in a large bowl. I ended up not measuring, and going with what looked good, so measurements at the bottom are guesstimates.
Whisk the dressing ingredients together in a small cup.
You can either coat the entire salad and toss, or just put the dressing on the table for everyone to coat their own like I did. That way, any leftovers will stay fresh.
Strawberry Mango Salad
Adapted from Taste of Home
Dairy-free, Gluten-free, Nut-free, Soy-free
- 3 cups spring mix salad greens
- 1 mango, chopped & peeled
- 1 cup sliced fresh strawberries
- 1/4 cup dried cranberries
- 3 Tablespoons olive oil
- 4 teaspoons sugar
- 1 Tablespoon balsamic vinegar
In a large bowl, toss salad greens, mango, strawberries, and cranberries. In a small cup, whisk together olive oil, sugar, and vinegar. Serve with salad.
Makes three servings
What I Thought
I quite liked this salad. I’m usually not very fond of vinaigrettes, but the sugar made this one sweet enough to complement the fruit. My husband enjoyed it too., though he would have preferred to be able to add his own nuts. My daughter just ate a strawberry. Joseph screamed when a lettuce leaf was forced into his mouth until he managed to spit it back out.