1 bag baby spinach greens or mixed exotic lettuces
(iceberg lettuce just won't do)
1 bag mixed greens
3 mangos
2 avocados
carmelized pecans or pine nuts (see
below)
raspberry vinaigrette (see below)
Combine the greens after washing and allowing to dry. Add cut-up mangos and avocados right before serving the salad. Toss with vinaigrette and serve immediately.
¼ cup raspberries
2 T. fresh lemon or orange juice
3 T. raspberry or red-wine vinegar
2-3 teaspoons sugar
6 T. olive oil
salt and freshly ground pepper
Puree raspberries by pushing through a wire sieve.
Then, in a medium bowl whisk together all the ingredients directly above
except the olive oil. In a slow stream, combine the olive oil and whisk until
emulsified. Season to taste with
salt and pepper. You can vary the
amount of sugar depending on how you are going to use it.
1 T. butter
dash of salt
2 T. brown sugar
¼ cup pine nuts
Melt butter in a small teflon pan. Add salt and brown sugar and mix together.
Then add nuts. Keep on medium-high heat and stir periodically until nuts
begin to brown and sugar starts to carmelize.
Put browned nuts on a plate and allow to cool. After they have cooled, you can break them up if they are
sticking together.
From: Mat Whoolery
