Linda Gassenheimer | Tribune News Service (TNS)

We’re in the middle of mango season. These sweet, juicy fruits are a real treat. I added them to an Asian-style salad for a refreshing summer dinner. It’s a quick vegetarian meal. Crunchy noodles and peanuts add texture and flavor.

Here are some tips on how to handle a mango. Mangoes continue to ripen after they are picked. Keep them at room temperature until they yield to gentle pressure. To speed up the ripening, place mangoes in a covered bowl or paper bag.

Helpful Hints:

— You can use any type of crunchy noodles. Or try fried noodles from a can.

— You can use any type of lettuce.

— Use both the white and green parts of the scallions for full flavor.

Countdown:

— Prepare all the ingredients.

— Assemble the salad.

Shopping List:

To buy: 1 bottle sesame oil, 1 bottle rice vinegar, 1 bottle low-sodium soy sauce, 1 small bottle honey, 1 head romaine lettuce, 1 package arugula, 1 bunch cilantro, 1 mango, 1 bottle dry-roasted, no-salt-added peanuts, 1 red bell pepper, 1 bunch scallions and 1 can Asian-style crunchy noodles.

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ASIAN MANGO SALAD

Recipe by Linda Gassenheimer

Whisk sesame oil, rice vinegar, soy sauce and honey together in a small bowl until smooth. Arrange the romaine and arugula leaves on two dinner plates. Add the cilantro, mango slices, peanuts and red bell pepper slices. Sprinkle the sliced scallions on top. Drizzle the dressing over the salad. Divide the noodles in half and place them on the center of the salad.

Per serving: 504 calories (51% from fat), 28.6 g fat (4.6 g saturated, 13 g monounsaturated), no cholesterol, 14.1 g protein, 55.8 g carbohydrates, 9.6 g fiber, 385 mg sodium.

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