1 ripe mango, pit removed and diced into cubes
2 green mangos, pit removed and diced into cubes
2 tablespoons of lemon juice
2 tablespoons of balsamic vinegar
1/2 tablespoon of mustard
1 teaspoon of salt or to taste
1 pinch of black pepper
1/4 cup of olive oil (60 ml)
250 g of grapes of your preference, pit removed and halved
100 g of provolone cheese cut into 3.5 cm long and 0.5 cm thick sticks
1 small head of iceberg lettuce
1 cup of roasted and roughly chopped chestnuts (100 g)
1 ripe mango, pit removed and diced into cubes
2 green mangos, pit removed and diced into cubes
2 tablespoons of lemon juice
2 tablespoons of balsamic vinegar
1/2 tablespoon of mustard
1 teaspoon of salt or to taste
1 pinch of black pepper
1/4 cup of olive oil (60 ml)
250 g of grapes of your preference, pit removed and halved
100 g of provolone cheese cut into 3.5 cm long and 0.5 cm thick sticks
1 small head of iceberg lettuce
1 cup of roasted and roughly chopped chestnuts (100 g)
Place the mangoes and mangos in a bowl and bathe them with lemon juice. Reserve
In another bowl, mix the vinegar and mustard
Season with salt and black pepper and gradually add the olive oil while stirring constantly until a homogeneous mixture forms
Add the grapes, cheese, and reserved fruit
Mix well and reserve
Roughly chop the lettuce leaves and line a plate with them
Top with the salad dressing, fruit, and cheese, sprinkle with chestnuts, and serve
470 calories per serving
