Parsley – 2 cup, leafs
Mint – 1 cup, leafs
Arugula – 4 cup leafs
Mango – 1 Medium size
Sauce:
Balsamic Vinegar – 1/4 cup
Olive Oil – 1/4 cup
Raspberry Jam – 1/2 teaspoons
Salt – 1 teaspoons
Cooking directions:
- Pick the leaves off the parsley, mint and arugula off their stems
- Rinse the parsley, mint and arugula
- Peel the mango
- Cut the mango into cubes
- Place the ingredients into a salad bowl
- Mix the sauce in a sauce dispenser
- Pour the sauce on to the ingredients and toss