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Mango and Hearts of Palm Salad in a Passion Fruit Vinaigrette

Source: Burt Wolf's Local Flavors, Miami, Florida
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Active Time:  20 Minutes
Total Time:  2 Hours 10 Minutes
  Serves 6 to 8
Ortanique on the Mile, Coral Gables, Florida
For the Candied Pecans:
1 cup sugar
1 cup water
8 ounces pecan pieces
For the Passion Fruit Vinaigrette:
3 tablespoons rice vinegar
6 tablespoons olive oil
1/2 cup peeled and pureed passion fruit or 1/2 cup *reduced passion fruit juice
1/8 teaspoon scotch bonnet pepper, seeded and diced or 1/8 teaspoon jalapeno pepper, seeded and diced
1/2 teaspoon sugar
salt and freshly ground pepper
For the Salad:
Juice of 2 oranges
Juice of 1 lemon
Half of a 7.8-ounce can (4 stalks) hearts of palm, drained and thinly sliced on the bias
1 firm ripe mango
1 pound baby field greens or mesclun mix, washed and dried
1 bunch of fresh mint, leaves removed
TO PREPARE THE CANDIED PECANS: Preheat oven to 300 degrees F. In a small saucepan, over medium heat, dissolve the sugar in the water. Add the pecans, over medium-high heat bring to a boil then reduce the heat to low. Gently simmer for 30 minutes and strain off the liquid. Place the drained pecans on a baking sheet, lined with parchment paper, and bake for 20 to 25 minutes or until the pecans are crispy. Set aside to cool.

TO MAKE THE VINAIGRETTE: Place all of the ingredients, except the salt and pepper, in a jar or plastic container with a tight-fitting lid. Close the top and shake vigorously until the dressing looks creamy. Season to taste with the salt and pepper and set aside until ready to use. If the dressing separates, just shake vigorously before using.

TO PREPARE THE SALAD: In a medium bowl, mix the orange and lemon juice together. Add the sliced hearts of palm and set aside for 1 hour. Cut the flesh of the mango away from the broad oval pit, then with a paring knife, peel the skin from the mango. Thinly slice the flesh, transfer it to a plate, cover, and refrigerate until ready to use.

TO FINISH THE SALAD: Place the greens and mint leaves in a large mixing bowl. Drain hearts of palm from the juice, discarding the liquid then add them to the greens. Add the mango slices, pour the dressing over the salad, and toss gently. Divide the salad between 6 to 8 salad plates and garnish with the candied pecans.

*To make reduced passion fruit juice: Place 1 cup passion fruit juice in a small saucepan and over medium-high heat reduce down to 1/2 cup.

Recipe courtesy of Executive Chef Cindy Hutson, Ortanique on the Mile, Coral Gables, Florida

Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Robust Fruit Salads
Nutrition Facts per Serving
Yield:   Serves 6 to 8
Calories: 447
Sodium: 80mg
Fiber: 7g
Carbohydrates, Total: 44g
Protein: 5g
% Cal. from Fat: 62%
Fat. Total: 31g
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