Salads : Mango-Orange Salad with Mixed Greens

• 2 large cloves garlic, unpeeled
  
• 3 to 4 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce
  
• 1/4 cup fresh lime juice
  
• 1/4 cup extra virgin olive oil
  
• 1/2 to 1 teaspoon sugar
  
• 1/2 teaspoon salt
  
• 1/2 small red onion, halved and thinly sliced
  
• 3 oranges
  
• 1 large ripe mango
  
• 6 cups mixed salad greens
  
• 1/4 cup chopped fresh cilantro
  

Put unpeeled garlic in a small, heavy skillet over medium heat; roast, turning often, until soft and darkened in spots. Cool and peel garlic and place in a blender with TABASCO^® Green Sauce, lime juice, oil, sugar and salt. Blend until smooth. Combine dressing and onion in a large bowl and let stand about 30 minutes.

Meanwhile, cut stem and blossom end off oranges, then stand the oranges on a cutting board and, working close to the flesh, cut away rind and all the white pith. Cut in between each segment to make skinless sections.

Peel mango with a sharp paring knife, then cut flesh from pit: Stand mango on one end and slice flesh from one side of pit. Turn mango around and slice flesh from other side. Cut large pieces into long 1/2-inch-wide fingers or wedges.

Just before serving, stir orange and mango pieces into onion mixture. Add salad greens and toss gently. Arrange on individual serving plates and sprinkle with cilantro.

About 6 Servings

Recipe provided by Rick Bayless, award-winning chef and owner of Frontera Grill and Topolobampo in Chicago.