Mango Quinoa Salad

To assemble each salad, cut 1/2 of one Romaine and toss with: 2 ounces diced mango, 1/4 of one avocado, diced, 1/4 cup quinoa, 1.5 ounces cucumber and 1 ounce red bell pepper with about 2 ounces Fresh Mango Dressing. Garnish with 1/4 cup tortilla strips. Fresh Mango Dressing 1 fresh very ripe mango 2 ounces orange juice 2 ounces lemon juice 4 ounces rice vinegar 2 tablespoons honey 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1 tablespoon red pepper flakes - optional 12 ounces canola oil Instructions Puree ingredients in a food processor. Slowly drizzle in canola oil to form an emulsion. Store refrigerated. Makes about 3 cups. *A 9 count mango weighs about 18 ounces and yields approximately 11 ounces useable fruit. 1 cup 3/8” diced mango weighs 6.35 ounces.