Sweet and Spicy (or Not) Tropical Fruit Vinaigrette

The photo shows a combination of arugula (peppery and a little spicy), red leaf, and Boston lettuces. I added cubed mango and avocado to top it off. Cheese would also be a nice addition. Then, top it off with one of the variations of this delicious dressing. Barb L.

Yield: About 2½ cups, half or quarter as desired


1 medium very ripe mango (I suggest Autalfo or champagne), peeled and pitted, (I’ve also used a combination of pineapple and mango, delicious!)

½ cup (120 ml) water

¼ cup Flying Olive Extra Virgin Olive Oil such as Lime, Chipotle, a Mild Single Varietal of Choice, or a Combination

2 to 4 Tbsp Flying Olive Mango Balsamic Vinegar, Pineapple, Coconut, Flying Olive White Balsamic Vinegar of Choice, or a Combination

1-3 Tbsp honey or other sweetener of Choice (I used Splenda artificial sweetener)

A few drops at a time of Flying Olive Chipotle Extra Virgin Olive Oil, if desired, for a little spiciness. (I find this easier than guessing how much red pepper flakes I should add)

¼ tsp salt

⅛ tsp black pepper

Salad greens of your choice, about 1-2 cups per person


Add the mango, water, Flying Olive Extra Virgin Olive Oil of Choice, and the Flying Olive Balsamic Vinegar(s) of Choiceto a blender or food processor and process until completely smooth. Taste, add sweetener, Chipotle EVOO, if desired, salt, and pepper to taste. Process for a few more seconds until everything is well blended.

Toss greens with ½ the dressing, adding more as needed. OR pass the dressing for individual servings.

Store in the refrigerator for up to a week.

Submitted by Barb L.