Mango and Mozzafina Salad with Citrus Dressing
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 0 min |
| Total: | 20 min |
servings
| Category: | Appetizers |
| Subcategory: | Salads |
| Source: | Saputo |
Recipe ingredients
- 75 mL (1/3 cup) freshly squeezed orange juice
- 15 mL (1 Tbsp.) freshly squeezed lemon juice
- 1 clove garlic, crushed
- 1 mL (1/4 tsp.) salt
- 2.5 mL (1/2 tsp.) sugar
- 30 mL (2 Tbsp.) sour cream
- 30 mL (2 Tbsp.) olive oil
- 400 g (2 pouches) Bari Mozzafina di latte cheese, drained
- 1 ripe mango, peeled and cut into 1/2 cm (1/4”) slices
- 1 red pepper, seeded and cut into 1/2 cm (1/4”) slices
- 1/2 cucumber, cut into 1/2 cm (1/4”) slices
- 125 mL / 1/2 cup fresh mint leaves, chopped
- 5 mL / 1 tsp. cumin seeds, toasted and lightly crushed (optional)
- Freshly ground black pepper to taste
Preparation
In a small bowl, whisk together the citrus juices, garlic, salt, sugar and sour cream. Continue whisking as you drizzle in the olive oil. Set aside.
Cut each piece of MozzaFina cheese into 6 or 7 slices.
On a large serving platter, arrange alternating layers of cheese, mango, red pepper and cucumber. At this point, the salad and dressing may be covered and refrigerated for up to 4 hours.
To serve, drizzle the dressing over the salad and top with the chopped mint leaves, cumin (if using) and black pepper.
Suggestion
This tropical summer salad is easy to make ahead of time. Serve with other salads for a nice warm-weather supper. If you’re in a hurry, use bottled Italian dressing.All rights reserved © Saputo inc. 2010
* We recommend Selection and Irresistibles products.
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