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Mexican Acocado-Mango Salad
Recipe Yield: 4 Servings

Here's a super salad with a sweet, tasty twist. Baby arugula lettuce topped with a bacon avocado mango mixture and drizzled with balsamic vinaigrette and crumbled blue cheese.
Ingredients:
 
4  oz.  Smoked Bacon, cooked, chopped
4  oz.  Pumpkin Pepitas Seeds, un-toasted
3  oz.  Lime Juice, fresh
1  tsp.  Salt
2  tbsp.  Green Serrano Chile, chopped
8  oz.  Avocados, 1/2 inch diced
4  oz.  Fresh Mango, 1/2 inch diced
7  oz.  Baby Arugula Lettuce
6  oz.  Gorgonzola Cheese, crumbled
4  oz.  Hidden Valley Balsamic Vinaigrette Dressing
 
Instructions:
  • Prepare item per recipe.
  • Toast pepitas in a small heavy skillet over medium heat, until golden brown
  • Remove from heat, add lime juice mixed with 1 tsp. of salt, and shake vigorously
  • Cook, shaking often, until pan is dry.
  • Cool completely.
  • Divide the lettuce on four plates.
  • Mix ingredients.
  • Drizzle the dressing over the bacon, avocado and mango mixture.
  • Portion bacon, avocado and mango mixture over arugula
  • Garnish with pepitas and crumbled gorgonzola.
 
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