Citrus Fennel Mango Salad

July 24, 2016
The days are hot and humid here on the ocean. It's difficult to find a  way to get everyone to the table and be willing to eat something other than ice pops. I love serving a good salad from the garden, and this one is both a combination of garden fresh vegetables with added fruits for the perfect crunch and juicy bite. It's a keeper! Thanks to Executive Chef, Anthony Steward, at Pritikin Longevity Center + Spa, you can enjoy a simple, healthy salad that is packed with flavor. 
    2 Bulbs fennel julienne
    1 Grapefruit (Supreme)
    2 Oranges (Supreme)
    3 Mangoes (peeled & julienne)
    ¼ Cilantro chopped
    1 t chopped garlic
    1 Red onion julienne
    1 Red pepper julienne
    1 Green pepper julienne
    1 carrot julienne
    1 # Lettuce (chopped)
    1 T Low sodium stone ground mustard
    ¼ C Rice wine vinegar
    2 T Apple juice concentrate
    Combine all Vegetables in a bowl
    In a separate bowl combine all ingredients for dressing and mix well
    Add dressing to vegetables and let stand for 15 minutes
    Serve on a bed of chopped lettuce

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