ineapple vinaigrette and langostinos make this unusual salad extra-special. Langostinos are like baby lobster tails, but sweeter and more tender. You will find them already cooked at the seafood counter.

Ingredients:

• 2 tablespoons Langer’s frozen pineapple juice concentrate, thawed
• 4 teaspoons Vilux champagne vinegar
• 1 teaspoon Grey Poupon Dijon mustard
• 4 teaspoons Napa Valley organic olive oil
• 1 tablespoon minced shallot
• 1 teaspoon McCormick organic ground coriander
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 5-ounce box Gelson’s Finest organic spring mix with herbs
• 1 large ripe mango, diced
• ½ avocado, diced
• 8 ounces cooked langostinos, rinsed under cold water

Instructions:


1. Combine the pineapple juice, vinegar and mustard in a small bowl. Wisk in the olive oil stir in the shallot, coriander, salt and pepper. Let stand while you prepare the salad.

2. In a large salad bowl, combine the spring mix, mango and avocado. Toss with the dressing and divide among four plates. Top each salad with two ounces of langostinos.