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Mango-Kiwi Euro Salad

Mango-Kiwi Euro Salad

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A bright family-style salad built from crisp Euro salad mix, ripe mango, kiwi, Craisins, and glazed almonds. The old card used handfuls for the fruit-and-nut extras; the approved final keeps the family combination but gives beginner-friendly amounts and preserves the original sweet vinaigrette.
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Prep Time 15 minutes
Course: Pareve Salad
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1 Euro salad mix or spring mix large bag, 10-12 oz (285-340 g)
  • 1 Mango large, peeled and cut into bite-size pieces
  • Kiwis: 4, peeled and sliced or diced
  • 1/2 cup Craisins/dried cranberries (65 g)
  • 1/2 cup Slivered glazed almonds (55 g)
Family Sweet Vinaigrette
  • 2 Tbsp Vinegar (30 mL)
  • 1/2 tsp Kosher salt
  • 6 Tbsp Oil / 3 fl oz (90 mL)
  • 2 Tbsp Sugar (25 g)

Equipment

  • Large salad bowl
  • Small bowl or jar for the dressing
  • Sharp knife and cutting board
  • Salad spinner or clean kitchen towels

Method
 

  1. Wash and dry the salad greens very well, then place them in a large serving bowl.
  2. Peel and cut the mango and kiwis into bite-size pieces. Add them to the greens with the Craisins.
  3. Whisk or shake together the vinegar, salt, oil, and sugar until the sugar is mostly dissolved and the dressing looks blended.
  4. Start with about half of the dressing and toss gently. Add more only until the leaves are lightly coated.
  5. Scatter the glazed almonds over the top just before serving. Toss once more very gently, if desired, and serve.

Notes

Recipe #166
Category: Pareve Salad
Yield: About 6-8 servings
Method: Toss and dress
Prep: About 15 minutes
Chill: Optional 15 minutes
Difficulty: Easy
Recipe Details
Kosher: Pareve. Texture: Crisp greens, juicy fruit, chewy dried cranberries, and crunchy almonds. Flavor: Sweet-tart and fruity with a light vinaigrette finish.
Keep the Fruit Fresh
Mango and kiwi soften quickly once dressed. Assemble the salad close to serving time, and add the glazed almonds last so they stay crisp.
What a Beginner Should Look For
The greens should still look crisp, the fruit should hold its shape, and there should be no puddle of dressing at the bottom of the bowl. The almonds should remain crunchy.
Dress Gradually
Fruit releases juice as it sits. Adding all the dressing at once can turn a fresh salad watery, so begin with less and add only what the greens actually need.
Serving Timing
For the cleanest texture, assemble the salad up to 15 minutes before serving and add the almonds at the very end.
Beginner Tips
  • Dry the greens thoroughly; water left on the lettuce dilutes the dressing.
  • Choose mango that gives slightly when pressed but is not mushy.
  • Peel kiwi with a small paring knife or spoon.
  • Add dressing gradually and toss gently so the fruit does not break apart.
  • Keep the glazed almonds separate until serving time.
Troubleshooting
Salad is watery: Use drier greens and add less dressing next time. Fruit is mushy: Use firmer mango and kiwi and cut them just before serving. Too sweet: Add 1-2 teaspoons more vinegar to the dressing. Almonds went soft: Keep them separate and add them only at the table.
Variations
  • Use toasted slivered almonds instead of glazed almonds for a less-sweet version.
  • Swap Craisins for dried cherries.
  • Add thinly sliced strawberries when in season.
Make Ahead, Storage & Freezing
Store undressed greens, cut fruit, dressing, and almonds separately. Dressing keeps refrigerated up to 5 days. Cut fruit is best within 1-2 days. Once dressed, the salad is best eaten the same day. Freezing is not recommended.
Tip to Hand Down
The secret to fruit salad over greens is timing: keep everything cold and crisp, then dress lightly and add the crunch at the very end.

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