Butter Lettuce, Mango, and Goat Cheese with Mint Vinaigrette

from Bride & Groom: First and Forever Cookbook

via Sue Gilbert

serves 2 

4 cups lightly packed torn butter lettuce leaves

1/2 cup roughly chopped mango (about 2 mangos)

3 tablespoons mint vinaigrette

1/4 cup macadamia nuts or pecans 

2 tablespoons crumbled goat cheese

2 tablespoons finely chopped green onions 

Put the lettuce and mango in a large bowl and toss with just enough vinaigrette to coat. Divide the lettuce and mango mixture onto plates. Scatter the nuts, goat cheese and green onions on each plate.


This is a lovely and fresh tasting salad. You will have a lot of the vinaigrette left over and can use it as a sauce for lamb if you choose.