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TROPICAL SEAFOOD SALAD

Serves : 4
INGREDIENTS
  • 2 tablespoons Langers frozen pineapple juice concentrate thawed
  • 4 teaspoons Maitre Jacques champagne vinegar
  • 1 teaspoon Grey Poupon Dijon mustard
  • 4 teaspoons Napa Valley organic olive oil
  • 1 tablespoon minced shallot
  • 1 teaspoon McCormick organic ground coriander
  • teaspoon salt
  • teaspoon black pepper
  • 1 5 ounce box Gelsons Finest organic spring mix with herbs
  • 1 large ripe mango diced
  • avocado diced
  • 8 ounces cooked langostinos rinsed under cold water
DIRECTIONS

Combine the pineapple juice, vinegar and mustard in a small bowl. Wisk in the olive oil stir in the shallot, coriander, salt and pepper. Let stand while you prepare the salad.

In a large salad bowl, combine the spring mix, mango and avocado. Toss with the dressing and divide among four plates. Top each salad with two ounces of langostinos.