Salads

About 6 servings

• 2 large garlic cloves, unpeeled
• 3 to 4 tablespoons Frontera Jalapeño Hot Sauce
• ¼ cup fresh lime juice
• ¼ cup extra virgin olive oil
• ½ to 1 teaspoon sugar, to taste
• ½ teaspoon salt, or to taste
• 1/2 small red onion, halved, thinly sliced
• 3 oranges
• 1 large ripe mango
• 6 cups mixed salad greens, well rinsed, patted dry
• 1/4 cup chopped fresh cilantro

1. Put the garlic (unpeeled) in a small, heavy skillet over medium heat. Roast, turning garlic often, until it is soft and darkened in spots. Cool and peel. In a blender, combine the garlic with hot sauce, lime juice, oil, sugar and salt. Blend until smooth.
2. Mix the dressing with the onion and let stand about 30 minutes.
3. Cut stem and blossom end off the oranges, then stand the oranges on a cutting board and, working close to the flesh, cut away the rind and all the white pith. Cut in between each segment to make skinless sections.
4. Peel the mango with a sharp paring knife, then cut the flesh from the pits: Stand the mango on one end and slice the flesh from one side of the pit.  Turn the mango around and slice the flesh from the other side. You’ll be able to get a couple thin slices of flesh off the pit on each end.  Cut the large pieces into long ½-inch-wide “fingers” or wedges.
5. Just before serving, stir the orange and mango pieces into the onion mixture. Add the salad greens and toss gently. Arrange on individual serving plates. Sprinkle everything with chopped cilantro.