This special occasion green salad features berries, warm goat cheese croutons and a fruity dressing of pureed mangoes, lime juice and garam masala. Try also with the Blueberry Balsamic Vinaigrette (see tip).
For the Dressing, place mango chunks in blender container; cover. Blend on high speed until pureed. Add remaining ingredients; blend until smooth. Refrigerate until ready to serve.
For the Goat Cheese Croutons, use a sharp knife to cut logs into 12 slices, each 1/2-inch thick. Brush both sides with olive oil. Mix almonds and bread crumbs in small dish. Coat goat cheese slices in almond mixture. Freeze 30 minutes.
Preheat oven to 400°F. Place goat cheese slices on baking sheet sprayed with no stick cooking spray. Bake 5 to 6 minutes or until cheese softens slightly. Let stand 2 minutes before placing on salad.
For the Salad, toss mixed greens, berries and red onion in large bowl. Divide among salad plates. Drizzle with Dressing. Place a warm goat cheese crouton on each salad.
• Try salad also with Blueberry Balsamic Vinaigrette.