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Ingredients

• 1/2 cup  very thinly sliced red onion (about half a small onion)
• 1/3 cup  red-wine vinegar
•   Kosher salt and freshly ground black pepper
• 2 tablespoons  plain seasoned rice vinegar
• 2 tablespoons  canola or grapeseed oil
• 2 tablespoons  2extra-virgin olive oil
• 8 to 10 ounces  (six to eight large handfuls) baby greens or mesclun, well washed and dried
• 2 medium-size  ripe mangos, peeled, pitted, and finely diced (about 2 cups)

Description

The Marinated Onions In This Salad Are Tasty On Sandwiches, So Make A Double Batch, If You Like; They'll Keep For A Few Days In The Refrigerator And Will Soften A Bit.

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