Mango Curry Salad Dressing

Ingredients

• 1 medium mango, peeled pitted & chopped
• 1/2 cup light coconut milk
• 1 1/2 cups Hellmann's light mayonnaise
• 2/3 cup light sour cream
• 6 ounces plain yogurt (lite)
• 2 tablespoons curry powder
• 3/4 teaspoon ground mustard
• 3/4 teaspoon ground ginger
• 4 tablespoons honey
• 1/4 teaspoon sea salt
• 1/4 teaspoon pepper

Side

• 1 pear (6-10 sliced shoestring slices for a garnish)
• new york brand the real texas toast sea salt & pepper seasoned croutons
• 4-6 shrimp (1-2 lb bag cooked & peeled, cocktail shrimp for a heartier salad)
• fresh sourdough bread

Directions

1. 1

   In a small bowl purée a medium sized mango, that has been peeled, pitted, & chopped with coconut milk.

2. 2

   Pour into a larger bowl an add remaining ingredients (mayo, cream, yogurt, curry, mustard, ginger, honey, salt & pepper).

3. 3

   Purée everything together until smooth & creamy.

4. 4

   Cover and chill for ½ hour or over night.

5. 5

   Serve over fresh baby greens or a European salad mix with shoestrings of fresh pair, sea salt & pepper croutons and add cocktail shrimp & serve with fresh sour dough or similar bread.