Nutrition Information (per serving)
1 cup cooked red lentils
⅓ cup chopped, dried mango
1 cup chopped and packed frisse lettuce
¾ cup chopped and packed shaved fennel
½ cup grated Gouda cheese
½ cup Sherry Shallot Vinaigrette
½ cup diced fresh mango
2 teaspoons diced red bell peppers
- Reconstitute dried mango in hot water for 5 minutes until softened, then chop.
- In a large bowl, toss together lentils, dried mango, frisse lettuce, shaved fennel, Gouda and Sherry Shallot Vinaigrette dressing until well combined.
- Evenly divide salad onto 4 plates. Garnish each salad with 2 tablespoons fresh mango and ½ teaspoon red bell peppers.