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Spring Inspired Mango Salad with Sweet Maple-Hemp Vinaigrette

From Superior Seasons

<p>Dressing: my version of the original from Vive Le Vegan<br /> 1/3 cup pure maple syrup (no.2)<br /> 1/4 cup Bragg&#8217;s apple cider vinegar<br /> 2 tsp tamari<br /> 1 clove garlic<br /> 1 1/2 tsp dijon mustard<br /> 1/2 tsp sea salt<br /> Fresh ground black pepper<br /> 4 tbsp Hemp seed oil (I used xvo today, and in the past have made it with hemp and flax)<br /> 2 tbsp xvo (or additional hemp seed oil)<br /> Put all in blender except oil first and blend, then add oils and blend again briefly.</p>
Source: Breathe Live Believe Green Yoga & Spiritual Studio - Leanne Wierzbicki, and Vive Le Vegan by Dreena Burton (Entered by Leanne Wierzbicki)
Serves: 1

2-3 lg handfuls Jodi's Greens Mix
Red onion
1 mango
handful cashews
dash Fresh ground black pepper
dash Sea Salt

Step by Step Instructions
  1. Peel and cut up part of mango into chunks, then section and fan the rest around your plate. Pile greens mix in the middle. Grind cashews in coffee grinder or food processor. Top greens with chunks of mango, red onion, and ground cashews that resemble parmesan cheese, pepper and dash of salt. Drizzle dressing over all and Enjoy:)