Salad With Mango Dressing
By Ernest Reynoso Gala/Lynda Consigo
1. For the dressing put in a blender then chill:
2 tsp. crushed garlic
1 cup ripe cubed mango
1 cup mayonnaise or olive oil
1 tbsp. light corn syrup
1 tsp. toasted sesame seeds
1/4 tsp. salt and pepper.
2. Arrange in salad bowl:
250 grams romaine lettuce (wash and dry)
2 cups baby tomatoes
2 cups 1-inch cubed ripe avocado or lychees or seedless grapes
2 cups alfalfa or Brussels sprouts or bean sprouts (if using bean sprouts, blanch in boiling water 1 minute, drain)
3. Chill until ready to serve, cover tightly with plastic cling. Pour dressing when ready to serve. Serves 6 to 8 persons.
4. Tip: when buying sprouts, they should be white, crisp-looking without brown spots.