Duck And Mango Salad
1 bunch spring onions cut into 2.5 cm (1 inch) lengths
1 celery stick, chopped
1 teaspoon grated orange rind
450 g (1 lb) brown rice cooked
salt, freshly ground black pepper
3 medium ripe mangoes peeled and sliced Sauce:
1 egg yolk
1 whole egg
1 teaspoon Dijon mustard
1 tablespoon mango chutney
1/2 tablespoon soy sauce
1 tablespoon light vinegar preferably a fruit vinegar
2 tablespoons corn and sunflower oil mixed
250 ml (8 fl oz) plain unsweetened yogurt
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