Mushroom Mango Salad

Courtesy of Brenda L, Flik Independent School Dining Salad Bar Manager


Servings: 8-10


12 Portabella mushrooms, roasted and sliced
6 large mangos, peeled and cut into ½-inch cubes
2 avocados, cut into ½-inch cubes
6 heads endive, cleaned and separated leaves
2 lbs. cooked red wheat berries
Handful mint, chopped
Handful cilantro, chopped

Sweet Chili Sauce
6 Tbsp. sweet chili oil
3 Tbsp. rice vinegar
½ tsp. Kosher salt
6 Tbsp. apple cider vinegar
6 Tbsp. white vinegar
3 Tbsp. olive oil
2 Tbsp. white sugar
½ tsp. black pepper


Combine all ingredients together and toss with sweet chili sauce.


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