{"id":13039,"date":"2016-05-24T07:32:09","date_gmt":"2016-05-24T14:32:09","guid":{"rendered":"https:\/\/dailywaffle.com\/stage1\/?p=13039"},"modified":"2017-06-10T07:17:38","modified_gmt":"2017-06-10T14:17:38","slug":"sugar-snaps-with-mango-radish-mango-ginger-vinaigrette","status":"publish","type":"post","link":"https:\/\/dailywaffle.com\/stage1\/sugar-snaps-with-mango-radish-mango-ginger-vinaigrette\/","title":{"rendered":"Spring Fever Salad w\/ Mango, Radishes and Sugar Snaps"},"content":{"rendered":"

\"mango<\/p>\n

Spring fever salad season is in full effect. After months of\u00a0kale Caesars and roasted beet salads, it’s finally time to break free. Sugar snaps\u00a0are in. And not even the first-of-the-season price was gonna scare me off this week. Usually I like them simple — just blanched and drizzled with a little sesame oil and salt<\/a>. \u00a0But when they are this tender and sweet, why complicate it? \u00a0Toss them together with the rest of what\u00a0the market has to offer — radishes, young lettuces, green onion, and dress it\u00a0in a mango-ginger vinaigrette.<\/p>\n

Although composed salads seem to be the thing when it comes to presentation, I like this one all tumbled together so you get a little of everything in each forkful\u00a0—\u00a0the verdant green of the snap peas with the bite of radish and\u00a0the soft sweetness of mango.<\/p>\n

Though\u00a0we’re just about at peak season for mangoes, quality was a little spotty at my grocery, so the dressing uses frozen mango chunks and the salad goes fresh. Add some sliced avocado or even poached chicken for a heartier, main dish salad.<\/p>\n

\"spring<\/p>\n\t\r\n\t

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Sugar Snaps with Mango, Radish and Mango-Ginger Vinaigrette<\/h2>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t
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\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t<\/i>\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tServes: 15 minutes<\/span>\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t<\/i> \r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCooking Time: 2<\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t<\/div>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t
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Ingredients<\/h3>\r\n\t\t\t\r\n\t\t\t
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  • Vinaigrette<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 3.5 oz (a well-rounded 1\/2 c.). frozen mango chunks, thawed<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 1\/2 t. sesame oil<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 1\/2 t. grated fresh ginger<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 1 t. fresh lemon juice<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 2 T. canola (or vegetable) oil<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • pinch of salt<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 2 big handfuls of spring mix, washed and spun dry<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 2 oz. sugar snap peas (~15 sugar snaps), strings removed<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 1-2 radishes, julienned (one red, one purple for color)<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 1\/2 fresh mango, diced<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 1 green onion, thinly sliced on the bias (white and green parts)<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • salt & pepper<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\t\r\n\t\t\t\t
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    Instructions<\/h3>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t
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    In a food processor, puree the thawed mango chunks until smooth. Add the sesame oil, ginger lemon juice and a pinch of salt and process until incorporated. With the machine running, add the canola oil.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t

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    Put the spring mix, sugar snaps, half the radish, and green onion in a large bowl. Toss with 2 T. mango vinaigrette. Arrange the salad on a large plate or serving dish and top with remaining radish and fresh mango. Drizzle on additional vinaigrette and season with salt and pepper to taste.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t\t

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    Notes<\/h3>\r\n\t\t\t\r\n\t\t\t

    Inspired by a pre-packaged salad from Trader Joe's, this is truly a spring market salad combining sugar snaps, radishes and mango. The ginger in the vinaigrette gives it a little extra zing for those rainy spring days.<\/p>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\t\r\n\t\t